2. To a stock pot set over medium low heat, add the avocado oil or oil of your choice. Heat until oil is sizzling, then add the chopped onions. Cook until the onions are translucent and just starting to get a light golden color
8. The last step is to puree the soup. Use an immersion blender and puree until very smooth and creamy. Alternatively, ladle soup into a blender to about 1/3 of the total volume of blender. Loosen the lid or removable top to allow for steam release. Puree until very creamy. Pour into a clean bowl. Repeat until all the soup has been pureed
Make a full batch and refrigerate. Enjoy throughout the week. This soup will keep well in the refrigerator for 5 to 7 days if stored in an airtight container such as a mason jar. If the soup becomes too thick, add some water and stir. The soup can be re-heated.
The soup is an excellent way to add fresh vegetables to your diet. Asparagus is best if locally in season (North America: in July and August). When vegetables are in season the cost is the lowest and eating fruit and vegetables in season is both more economical and the taste is at its peak.