Vegan Creamless Creamy Asparagus Soup

Ingredients

• 8 cups water
• 2 lbs asparagus, chopped into 1 inch pieces
• 4 cups cauliflower, chopped into bite-sized pieces
• 3 celery ribs, chopped
• 1 small white onion, chopped
• 8 garlic cloves, thickly sliced
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 1/2 teaspoon dill seed
• 1 tablespoon olive oil
• salt and pepper

Directions

1. 1

   (Before cutting the asparagus, be sure to snap off the ends. The asparagus will naturally break at it's "fresh" point. Discard the stumps).

2. 2

   In a pot, bring the water to a boil.

3. 3

   Heat the olive oil in another pot over medium heat. Add the garlic, onions and dill seeds. Sauté for 5 minutes or until the onions begin to soften and the ingredients become fragrant.

4. 4

   Add the celery, cauliflower, salt and pepper. Sauté for another 5 minutes, until cauliflower begins to soften.

5. 5

   Add the asparagus, basil, thyme and water and bring to a boil. Turn the heat down to a simmer and cook for 10 minutes, or until the asparagus and cauliflower are fork-tender.

6. 6

   Turn the heat off and blend the soup in batches, pouring into another pot over low heat, or use an immersion blender until the soup is creamy.

7. 7

   Season with more salt and pepper to taste and serve with some warm artisan bread.