I had a bag of overcooked asparagus given to me by my mother (this was supposed to be for Easter lunch). She suggested I make some soup – so I did some googling online to find the best, simplest, healthiest (and easiest) recipe, and found a pretty good one. I used my Vitamix, although, I’m sure you can use any food processor. I placed the soup in a pot and heated it on the stove at the end.

Here are some other tips:
– my husband likes to ‘doctor’ some of my meals and recommended adding some hot sauce. (I’m not a fan of hot sauce, but he said it tasted amazing after)
– I used nonfat half and half
– You can also use soy or almond milk instead of half and half
– I added small croutons in the boys soup to encourage them to eat it. It worked!

I found the recipe here:

Ingredients

• 1 1/2 pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish)
• 1 1/2 cups (360 ml) vegetable broth
• 1/2 cup (120 ml) half and half OR a few raw cashews or raw macadamias
• salt and ground black pepper, to taste

Directions

1. Place asparagus and vegetable broth into your Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for up to 6 minutes or until the soup is piping hot.
5. Reduce the speed to Variable 4 and pour the cream through the lid opening. To make this vegan you could use soy milk or almond milk OR place a few raw cashews or raw macadamias, then place the lid back on and blend on high for about 30 seconds until smooth and creamy.
6. Season to taste with salt and pepper. Serve immediately over reserved asparagus pieces.