This is a very good 100% vegan creamy asparagus soup.  Using rice in soups is a great way too not only add some volume and starch but also give it a creamy consistency without using any dairy products at all.

This uses about 2 lbs of Asparagus so it's best to make this when they are in season and on sale.  Today I found a 2 pound bag for $5.  Not bad.

Get Together:

2 lbs asparagus, washed, and cut into 1 inch sections.

2 TBSP olive Oil

2 medium onions, chopped

2/3 cups of white rice

2 low sodium vegetable bouillon cubes or 8 cups of stock

8 cups water (if not using stock)

2 sprigs of thyme

1. Trim the ends off asparagus and set aside.  Heat the oil in a large pot and saute the onions for about 5 minutes.  Stir in asparagus (except tips), rice, bouillon, thyme, and water).  Bring to boil then reduce heat and simmer for 30 minutes or until the rice is very tender.

2. Using a hand blender, puree the soup until smooth.  Return to pot with the asparagus tips and summer 2 minutes until asparagus is bright green and crunchy.

Serve immediately.