Two Green Soup Recipe

Name: Two Green Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bunch asparagus; 1 lb bunch fresh spinach; 3 cups veggie soup stock (or water); 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube); 1 tablespoon olive oil; 2 tablespoons flour; 2 cups unsweetened soymilk (or almond milk); 2 tablespoons smooth cashew butter; ¼ teaspoon nutmeg; ½ cup chopped fresh parsley, cilantro (optional) or ½ cup basil (optional); fresh salt and pepper

Servings: persons

1 lb bunch asparagus
1 lb bunch fresh spinach
3 cups veggie soup stock (or water)
1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
1 tablespoon olive oil
2 tablespoons flour
2 cups unsweetened soymilk (or almond milk)
2 tablespoons smooth cashew butter
¼ teaspoon nutmeg
½ cup chopped fresh parsley, cilantro (optional) or ½ cup basil (optional)
fresh salt and pepper

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

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb bunch asparagus, 1 lb bunch fresh spinach, 3 cups veggie soup stock (or water), 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube), and more.

Yes, Two Green Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two Green Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions