Velvety Asparagus Soup

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Serves: 2Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes

Ingredients

• ½ cup shallots (roughly chopped)

• 4 medium garlic cloves (roughly minced)

• 2 pounds asparagus (cut into 1-inch pieces)

• 1 tsp ground cumin

• ¼–½ tsp salt (optional)

• ¼ tsp ground black pepper (optional)

• 2 cups vegetable broth (low sodium, preferably homemade)

• ½ cup silken tofu

• chives (minced, to taste)

• dill (minced, to taste)

  
  

Directions

1. In a large stockpot over medium heat, add the shallots and garlic, cooking until fragrant, about one minute.

2. Add asparagus and cumin, season with optional salt and pepper, and cook until slightly charred, about 5 minutes.

3. Add veggie broth and simmer, covered, until asparagus is very tender but still green, about 7 minutes.

4. Transfer mixture into a blender (you may want to first allow the broth and veggies to cool just a bit). Add the tofu. Blend until creamy.

5. Season with salt and pepper to taste.

6. Garnish with optional chives and dill.