It’s asparagus season!  Celebrate local and fresh ingredients with this guilt-free, awesome soup!  While this recipe is vegan, you could certainly add a little cream for that extra something special

Lemon and Thyme Asparagus Soup

¼ cup olive oil
2 ½ pounds fresh asparagus, woody ends removed and chopped into 1” pieces
4 Celery stalks, cut into 1” pieces
2 onions, diced
16 cups vegetable stock
6 cloves garlic, minced
1 tablespoon dried parsley
2 teaspoons dried, crumbled sage
2 teaspoons dried thyme
3 bay leaves
zest and juice of one lemon
4 cups spinach (stems removed)
salt and pepper to taste

In a large stockpot, heat olive oil over medium heat, stir in asparagus, celery and onion.  Sprinkle with a little salt and pepper.  Continue cooking until onions turn translucent.

Add in vegetable stock, garlic, parsley, sage, thyme and bay leaves.  Turn heat up to high and bring to…