I love nothing more than the taste of tender fresh stalks of asparagus this time of year. Asparagus and delicate onion seem to go well together. This simple, quick and easy soup came together in under 20 minutes from start to finish and is a delicious and elegant addition to any mealtime.
- 1 onion, diced
- 1 Tbsp onion powder
- 1 clove garlic, thinly sliced
- 1 pinch asafoetida – optional
- 1 lb asparagus, chopped
- 2 Tbsp white rice
- 2 bay leaves
- 1 cup loose baby spinach
- 1/4″ thinly sliced ginger
- 4 cups water
In a large pot, saute onion until wet, about 1 minute. Add onion powder and stir to incorporate. Add a splash of water if needed to prevent sticking. Cook another minute. Add garlic, asafoetida, chopped asparagus, rice, bay leaves. Bring to a boil, and let simmer until the rice has just cooked, about 10-12 minutes. Add spinach, stir to incorporate. Transfer to VitaMix, or other high speed blender, and puree until smooth, about 2 minutes.