Take advantage of fresh asparagus that’s starting to be available. Quick oats (use gluten-free if needed) are added instead of cream, but the soup still has a creamy, smooth texture. Adapted with permission from a recipe from Diane Carlson, The Conscious Gourmet at: www.theconsciousgourmet.com
½ Tbsp extra virgin olive oil
1 pound asparagus, tough ends cut off and chopped into 1 inch pieces
¼ cup quick rolled oats
4 cups water
1 ½ to 1 tsp your favorite herbs – I used dried basil and oregano
Salt and pepper to taste
1-2 tsp fresh lemon juice
Heat olive oil in soup pot, add onions and sauté until soft and translucent.
Add asparagus and cook for 5-7 minutes. Add herbs and sauté one more minute.
Add water and quick oats. Bring to a boil, lower heat to simmer and cook until asparagus is soft, about 8-10 minutes.
Blend soup in batches, pour blended soup into a clean soup pot. Season with salt and pepper and lemon juice.