make this soup in 20 minutes
1 (16 oz) bunch asparagus, trimmed and coarsely chopped
1 1/2 cups low-sodium vegetable broth
1 cup frozen peas
1 medium onion, cubed
1/2 tsp salt
4 Tbsp olive oil
4 Tbsp arrowroot
1/4 cup finely chopped fresh parsley
Bring asparagus, broth, peas, onion, salt and 2 1/2 cups water to a simmer in a medium saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
Transfer to food processor or blender, and blend until smooth.
Mix the oil and arrowroot (or make the standard roux with flour and butter over a flame) and then place in a pan to heat and cook together 3 to 5 minutes or until lightly browned.
Add pureed soup mixture and cook over medium-low heat until soup is thickened. Season with salt and pepper. Serve sprinkled with parsley ( I just add it to the soup).