Asparagus Soup

i would have never thought to puree asparagus, but this looks so yummy (and easy!) i’m a big fan of fast and nutritious recipes!

Ingredients
1 tablespoon olive oil
½ cup chopped onion
1 large garlic clove, chopped
1 pound of roast asparagus**
1 cup chicken or vegetable broth, low sodium
1 teaspoon salt, or more to taste
½ teaspoon white or black pepper, or more to taste
Juice of 1 lemon, zest first for optional garnish
¾ cup MimicCreme
Optional garnishes: reserved asparagus tips, lemon zest, finely chopped chives, crispy Prosciutto.

**While you are getting the rest of dinner ready, place asparagus on a foil covered rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. That’s it. Roast for 3-4 minutes until crisp-tender. Timing will depend on the thickness of the spears.

Directions
1) In a medium saucepan heat olive oil over medium heat; add onion and sauté, stirring until soft and translucent. Add garlic clove and cook one minute longer.
2) Add the chopped asparagus to the pan. Add the broth and bring to a simmer. Remove from the heat and season with salt and pepper. Puree in a blender, being careful with a hot liquid. When pureed until smooth, add lemon juice and MimicCreme; blend a few more seconds to incorporate.
3) Taste and season for your preference. Heat if needed gently before serving. Garnish as desired. Adjust the thickness for your preference with additional MimicCreme or broth if needed.

recipe and photography via Sally Cameron