Vegan Cream Of Asparagus Soup

• sea salt
• 3 tablespoons extra virgin olive oil
• 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 quarts vegetable stock (or faux chicken stock)
• 1 bay leaf
• 1 cup thick cashew cream, plus more for garnish (Cashew Cream(Regular and Thick))
• fresh ground black pepper
• 2 cups fresh Baby Spinach
• baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)

1. 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.
2. 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.
3. 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.
4. Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

salt, extra virgin olive oil, stalks celery, onion, vegetable stock, bay leaf, cashew cream, fresh ground black pepper, spinach, baby greens

Taken from www.food.com/recipe/vegan-cream-of-asparagus-soup-421806 (may not work)