Ingredients
Method
- 1. Wash the asparagus and trim the woody ends.
- 2. In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for an additional minute.
- 3. Add asparagus and vegetable broth to the pot; bring to a boil, then reduce heat and simmer for about 10 minutes until tender.
- 4. Blend the mixture until smooth using an immersion blender or regular blender.
- 5. Return soup to low heat, stir in cream or coconut milk, season with salt and pepper, and serve hot.
Nutrition
Notes
- For added texture, consider garnishing with toasted nuts or croutons.
- This soup can be made ahead of time; simply store it in an airtight container in the refrigerator for up to two days.