- 2 tablespoons oil (I used avocado oil)
- 1 cup onion, roughly chopped
- 2 large cloves of garlic, minced or finely grated
- 1 lb asparagus, washed, rough ends trimmed and cut into inch-long pieces (4–5 cups)
- 3 cups vegetable stock (homemade or boxed)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup goat cheese, plain or herbed flavours work well, plus more for garnish
- Good quality olive oil, for drizzling (I love flavoured oils here too – chilli or herbed olive oil work well)
- In a soup pot or dutch oven, heat oil over medium heat.
- Add the chopped onion, cooking and stirring occasionally for 8-10 minutes, until the onions are just translucent and starting to soften. Add the garlic and cook for about 1 minute, until very fragrant.
- Add the asparagus to the pot followed by the vegetable stock. Stir to make sure everything is well incorporated and being sure to scrap all the browned bits (if any) off the bottom of the pot. Season with salt and pepper.
- Bring the soup to a gentle boil and let cook for about 20 minutes or until the asparagus is very tender.
- Remove soup from heat and puree until very smooth using a hand blender or in batches using a food processor or blender. Add more stock to thin the soup to desired consistency, if needed. (I like more of a thicker soup.)
- Add the goat cheese to the soup, stirring until no streaks or lumps of cheese remain.
- Serve immediately. Soup keeps for 1-2 days in the fridge.