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4-6 servings: Quick, simple delicious vegan soup, made with asparagus and spinach, a veggie cube and cashew cream. Thanks for this recipe to our friend and sublime cook, Susy V., visiting from Toronto.
The cashew cream both sweetens and thickens this soup. If it seems too thick, simply add a small amount of boiling water. Feel free to experiment: substitute broccoli, celery, cilantro, parsley or combinations, or almonds for cashews.
This soup is lovely as a light supper with artisan bread and hummus, or as the perfect first course of a company dinner. If you like, wash and prep the veggies ahead and refrigerate. Make the broth and cashew cream ahead too, then miraculously produce this soup while your guests take off their coats.
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
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