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.
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.