Directions:
- Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
- Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
- Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
- Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1298.35 Kcal (5436 kJ) | ||
| Calories from fat | 102.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Sodium | 49606.89mg | 2067% | |
| Potassium | 153.36mg | 3% | |
| Total Carbs | 241.07g | 80% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 308.24 Kcal (1291 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 18% | |
|---|---|---|---|
| Sodium | 11777.28mg | 2067% | |
| Potassium | 36.41mg | 3% | |
| Total Carbs | 57.23g | 80% | |
| Sugars | 2.01g | 34% | |
| Dietary Fiber | 0.28g | 5% | |
| Protein | 0.43g | 4% | |
| Vitamin C | 1.6mg | 11% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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