Cream of Asparagus Soup

Wash and dry asparagus. Cut off approximately 1-inch of bottoms and discard. Cut remainder of asparagus spears into 1-inch pieces and set aside.

Heat olive oil in a large pot over medium heat and add onion, cooking and stirring for a couple of minutes, or until translucent.

Add asparagus and garlic to the pot and continue to cook and stir for an additional minute.

Add vegetable broth to the pot and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes, or until asparagus is tender. Remove from heat.

Place Vegg powder in a blender and add asparagus mixture (using 1/2 of mixture if necessary). Blend for 30-60 seconds, or until smooth.

Poor asparagus mixture back into pot, place over low heat, and add creamer, stirring until combined and heated through. Add salt and pepper to taste.