About the Recipe
This soup is delicious but always better the next day as it allows for the flavors to meld.
1 bunch asparagus
3 garlic gloves, peeled and chopped
1 medium white onion quartered
Sea Salt, garlic powder to taste
1 tablespoon avocado oil
Optional dash of cayenne pepper
1 quart vegetable or chicken broth
2 cups of water
Optional chives for garnish
In soup pot over medium heat sauté avocado oil, onion, garlic and a little salt until the onions are translucent, about 4-5 minutes.
Add vegetable broth, water and asparagus. If needed, add water to cover vegetables. Add in garlic powder, sea salt and pepper and stir occasionally. Season with cayenne pepper, if desired. Bring to a boil, reduce heat, and simmer for 15–30 minutes until vegetables are tender.
Using a handheld immersion blender, or working in batches with a conventional blender, purée vegetable mixture. Season to taste with salt & pepper. Top with chopped chives.
Let simmer for a 3–5 minutes and remove from heat. Enjoy!
Note: If you don't have an immersion blender and use an upright blender be careful as hot liquids can expand and burst out of the top of the blender. I recommend blending the asparagus and broth before heating, then add the leeks and garlic to the blender and blend again. Return soup to pot and heat gently until almost boiling, and serve.