One of my favorite foods, quick and easy to make. This soup is full of folate and antioxidants
2 shallots or 1 medium onion, chopped
1 tbsp olive oil
1 lb (large bunch) very slender asparagus spears, tough ends discarded
3 1/2 cups vegetable stock
1 bay leaf
1 spring fresh thyme (or 1/4 tsp dried thyme)
1 tsp sea salt (or Herbamare)
1/2 tsp ground pepper
6 oz (1/2 package) extra firm silken tofu
Heat oil in large pot over medium low heat and add shallots or onion, cooking until softened. Break the top 2 inches off of each asparagus spear and set aside. Break remaining stem into 2 inch pieces. Add stock, bay leaf, thyme, salt, pepper, and asparagus stems to onion and simmer over low heat about 20 to 25 minutes, until asparagus stems are quite tender.
Transfer soup to blender and add tofu. Blend until perfectly smooth OR use hand blender until soup is smooth and creamy.
Return puréed soup to pot and add a bit of hot water if needed to correct consistency. Add asparagus tips and simmer over low heat 5 to 10 minutes until asparagus spears are just tender.