Heat the olive oil in a pot over medium heat. Add the onion and sauté until soft and translucent (around 9 minutes). Add the garlic and sauté for 1 minute or until fragrant.
Add the asparagus and quickly sauté for 3 minutes.
Add the broth, salt, and pepper, then bring to a simmer. Cook for 35 minutes or until tender.
With the help of an immersion blender, purée the asparagus until everything is well incorporated and creamy. Add the lemon juice and stir to combine.
Notes
Since there’s no cream or milk, you can freeze this soup for up to 3 months! Once you are ready to serve it, you can reheat it on the stove top.
Add the lemon juice at the end so it won’t become bitter. Adding lemon juice at the end makes the soup taste super fresh and delicious!
You can top your soup with parmesan cheese, heavy cream, a crack of pepper and even a spoonful of Green yogurt (dairy or non-dairy).