Recipe: Thai Asparagus Soup

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While winter is when you crave stews and soups, a light green soup can also make a lovely dinner on a brisk summer night. Here's a flavorful thai asparagus soup that's delicious, healthy, and easy to whip up. It beats the canned stuff any day!

Thai Asparagus Soup

Serves 6

* 1 large onion, chopped

* 3 Tbsp. canola oil

* 3 Tbsp. minced lemongrass

* 3 Tbsp. minced fresh ginger

* 3 pounds asparagus, trimmed (take about one inch off the bottom of the stalks)

* 0.5 tsp. black pepper

* salt, to taste

* 1.5 c. canned coconut milk

* 5 c. canned vegetable broth

* 0.5 tsp. fresh lemon juice

1. Chopped asparagus into small pieces.

2. Heat oil in a large saucepan over medium-high heat. Saute onion for ~10 minutes, until softened.

3. Add lemongrass and ginger, cook for another 3-4 minutes.

4. Add chopped asparagus and salt and pepper. Cook for ~5 minutes, stirring frequently with a heavy wooden spoon.

5. Add coconut milk and broth. Simmer, covered, for ~15 minutes, or until asparagus is very soft.

6. Let soup cool until your blender can handle it.

7. Blend the soup (you'll probably need to blend in batches) until it's an even smooth consistency.

8. Return the soup to the saucepan and heat back up over medium heat, stirring frequently. Turn off the heat and mix in the fresh lemon juice.

Enjoy! If you want to be ~~boujie~~ garnish with chopped chives or cilantro.