When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city! Depending on where you live, you might have these neat little tender twigs growing in your own garden. Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer. Enjoy!
Ingredients
2 lbs green asparagus
1 large onion
3 tablespoons Extra Virgin Coconut Oil
6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes
4 cloves minced garlic
2 teaspoons organic garlic powder
2 teaspoons organic onion powder
Celtic Sea salt to taste (mmmm... those minerals!)
grind a little fresh cracked pepper to taste
juice from half of a ripe fresh juicy lemon
croutons for garnishing (optional)
Directions:
Cut asparagus into 1/2 inch chunks and dice onion.
In large (4 quart) heavy pot, add oil and saute both asparagus and onion for five minutes on medium heat. Add minced garlic and saute for another 3 minutes.
Add the vegetable broth or 3 Golden Bouillion cubes and simmer until asparagus is tender (15-20 minutes). (I use cubes) Cool a little.
Whirl soup in batches in Vita-mix until smooth and return to pot.
Add salt, pepper, garlic powder, onion powder, and lemon juice. Re-warm gently and serve
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