This simple soup is a great way to enjoy one of spring’s finest veggies. Jasmine rice gives this soup a rich, creamy texture without any dairy products, and a wonderful aroma as well! For the best asparagus, look for bunches that have tips that are more closed than open, and stems that are bright green.
2 t. olive oil
1 medium onion, diced
2 bunches of asparagus (approx. 2 lbs), chopped into 1" pieces
3/4 cup white jasmine rice
6-8 cups veggie broth or water (use more for a creamier soup, less for a thicker soup)
12-15 sprigs of fresh thyme, leaves removed from stems
1.5 t. salt
In a medium size stockpot, heat olive oil over medium heat, then cook onion until translucent. Add asparagus and rice, and cook 1-2 minutes stirring often. Add veggie broth and thyme and bring to a boil. Then reduce heat to low, cover and cook (stirring occasionally) until rice is cooked through and asparagus is soft. Turn off heat, then use an immersion blender to puree the soup (or transfer it in batches to a blender and puree). Once pureed, add salt and keep warm over low heat until ready to serve.