Asparagas Soup

I'm back. Life journey around the sun a few times later. Still cooking. Vegetarian. Not because I'm an animal advocate, but because after I returned from visiting India, it just happened. I tend to follow my heart trends. First up Asparagas Soup.

1 lb thin fresh asparagas
2 cups vegatable broth
1/8 teaspoon salt
1/8 teaspoon tarragon
Good tug of cilantro off the bunch
Chives - snip snip
Olive oil
Nooch (nutritional yeast) to taste

Trim asparagas from tough ends. Lightly coat asparagas in with olive oil, bake at 350 degrees until tender.

Add to a pot, cook a little longer with tarragon and chives. Add vegetable broth, salt and nooch. Heat. Set aside until cool.

In blender or food processer, whirl until smooth.

Serve hot.

I like it with leftover Thug Kitchen's Coconut-Lime Rice in it to make it a bright tasting hearty soup.