Two Green Soup

Directions

1. 1
   Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces.
2. 2
   Wash and rough-chop the spinach.
3. 3
   Heat olive oil on medium in a small pan.
4. 4
   Add flour, stir and cook 5 minutes or until crumbly.
5. 5
   Add the soy or almond milk and cashew butter.
6. 6
   Whisk together and cook until the mixture starts to thicken.
7. 7
   Remove from heat.
8. 8
   Bring the stock to a boil with the bouillon cube.
9. 9
   Simmer the asparagus for 5 minutes or until just tender.
10. 10
    Add nutmeg & spinach, and simmer just until spinach is wilted.
11. 11
    Stir in cream sauce and heat another two minutes.
12. 12
    Blend with a blender stick until smooth, or process in 2 batches in a regular blender.
13. 13
    Add the optional chopped fresh herb and continue to blend for a minute.
14. 14
    Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!