Ingredients:
1 bunch of asparagus cut in pieces, separate out the spears
1/2 Spanish onion, diced
4 cloves of garlic, diced
1/2 of lemon (juiced)
1 carrot, chopped
1 potato, diced
4 cups vegetable broth
small hand full cilantro, chopped (to taste)
grapeseed oil (or other veg oil)
just a drop (or so) of a white wine
1/4 to 1/2 cup of almond milk
bay leaf
adobo seasoning
hot chili pepper powder
salt
pepper
Directions:
In a heated stock pot, drizzle oil thrown in onion, garlic mix until translucent. Throw in bay leaf potato and carrot. allow to cook for 5-10 minutes while moving ingredients so as not to burn. Then add vegetable broth and asparagus. Allow to simmer for 30-50 minutes, stirring periodically. During that time feel free to add spices to taste.
At this point, remove from the heat and, using your handheld blender, blend the soup well. Add almond milk, lemon juice and wine. Place back on heat and allow to simmer another 10 or so minutes. Add the asparagus spears previously placed a side and cilantro. Cook soup another 10 minutes.
The soup works well with a sprinkle of chihuahua cheese.
