A vegan asparagus soup that is creamy, hearty, and filled with hidden vegetables making for a delicious and healthy winter meal. Made in just 40 minutes for a quick dinner any night of the week.
Heat oil in a large stockpot over medium-high heat. Stir in onions and garlic and cook until onions are translucent about 7 minutes.
Transfer soup to a blender (this may have to be done in batches) and blend until smooth. You can also do this with an immersion blender. Return to heat and stir in lemon juice, nutritional yeast, and salt and pepper.