Oven roasted asparagus makes the perfect creamy soup and screams comfort food!
In a large non-stick pot, heat about 1 tbsp of olive oil on medium heat.
Add the minced garlic and chopped onions. Saute on medium heat, mixing often, until the onions start to become translucent and cook through. If you find that the garlic or onions are starting to burn or stick to the pot, reduce the heat or add a little more olive oil.
For the asparagus spheres, I used about 2 bunches containing spheres on the thinner size.
Depending on the acidity of your lemons, you may need more or less in the recipe.
For the vegetable broth, I typically use the IMAGINE brand low-sodium.