1 tbsp olive oil • 2 bunches asparagus chopped (tough ends removed) • 1 shallot chopped • 3 garlic cloves chopped • 2 cups vegetable broth • Splash of unsweetened almond milk • Sea salt and pepper to taste • Half a small lemon juice squeezed
Sauté asparagus, shallots, and garlic in olive oil until asparagus is bright green and tender and the shallots and garlic are soft. Deglaze pan and bring to a boil with 2 cups vegetable broth. Boil for a few minutes, then remove from pan and purée in a blender or with an immersion blender until smooth. Add more broth if needed until desired consistency. Season to taste with salt/pepper. Let cool and add a splash of almond milk…enough to color. Stir in lemon juice to finish.
Nothing says spring like a bright, spring soup!