Creamy Asparagus Soup with Shiitake “Croutons”

A simple springtime soup with asparagus, spinach and cashew cream. Topped off with chives and sauteed shiitake mushrooms!

5 cups vegetable stock or water
2 pounds asparagus (ends trimmed and added to stock), chopped
5 Tablespoons extra virgin olive oil, divided
1 medium onion, chopped
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
12 ounces sliced shiitake mushrooms
salt and pepper
3 ounces spinach, chopped
1 cup cashew cream
chopped chives for garnish

View the full recipe at the Seasonal Veg Head →