2 bunches of green asparagus, woody ends trimmed and cut into 1 inch pieces
2 tablespoons coconut oil
1 medium onion, diced
2 garlic cloves, diced
4 cups of chicken broth (vegetable broth if vegan)
1/3 cup old fashioned rolled oats
2 teaspoon himalayan sea salt
black pepper to taste
1-In a medium pot, heat coconut oil over medium heat Add the diced onion and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add garlic and cook for another 2 minutes.
2-Add asparagus pieces and salt and pepper to taste, saute, stirring, 5 minutes.
3-Add broth of your choice, rolled oats and bring to a boil. Cover the pot and simmer for 15 minutes until asparagus is very tender.
4-Puree the soup in your Vitamix or any other high power blender until smooth.