Greg's Righteous Asparagus Soup

"Happiness is not so much in having as sharing. We make a living by what we get, but we make a life by what we give." -Norman MacEwan Recipe courtesy of Greg Eisenberg

2 bunches Asparagus [roughly chopped] 2 yellow Onions [roughly chopped] 2 cloves Garlic [minced] 2 large Yukon Gold Potatoes [cubed] 1 box [5 oz] baby Spinach leaves [coarsely chopped] 1 Lemon [juiced] 1 cup raw Cashew pieces 1 qt. Vegetable Broth [Whole Foods 365] 2 cups water [filtered] 2 tbsp. Olive Oil Salt and Pepper to taste Prep: To make this recipe righteous, use only organic vegetables and filtered water. Soak the raw Cashew pieces in water overnight. When ready to make soup, drain the water from the cashews; then repeat rinsing the cashews one more time with water, followed by draining. Add olive oil to a deep pan/dutch oven over medium heat. Add the onions [roughly chopped] and the potatoes [cubed] to the oil and cook until onions are translucent. Stir in the chopped Asparagus and minced Garlic; stir occasionally and continue cooking. Add some salt and pepper to taste. Add the juice from 1 lemon and cook for an additional 3-4 minutes. Stir in the vegetable broth and bring to a small boil; turn down heat and simmer until potatoes are done. Add water and salt and pepper. Stir in the fresh baby Spinach until limp, remove from stove. Using a blender, carefully blend or puree the soup in small batches and then add back to the soup pot. Add the soaked and rinsed cashews into the blender along with 1-1/2 cups filtered water. Puree for 3-4 miutes. Stir cashews into soup. Serve immediately . . . m - m - m

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