Cut asparagus into 1/2 inch sections and dice onion.
In large (4 quart) heavy pot, add olive oil and saute both asparagus and onion for five minutes on medium heat. Add minced garlic and saute for another 3 minutes.
Add the veg broth and simmer until asparagus is tender (15-20 minutes).
Puree soup in batches in a blender until smooth and return to pot.
Add salt, pepper, garlic powder, onion powder, and lemon juice.
NOTE: we love to load up on the seasonings so I actually double up on these tasting it as I go along :) 6-can garnish with vegan parmesan cheese and croutons