Vegan Creamless Creamy Asparagus Soup

• 8 cups water
• 2 lbs asparagus, chopped into 1 inch pieces
• 4 cups cauliflower, chopped into bite-sized pieces
• 3 celery ribs, chopped
• 1 small white onion, chopped
• 8 garlic cloves, thickly sliced
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 12 teaspoon dill seed
• 1 tablespoon olive oil
• salt and pepper

1. (Before cutting the asparagus, be sure to snap off the ends.
2. The asparagus will naturally break at it's "fresh" point.
3. Discard the stumps).
4. In a pot, bring the water to a boil.
5. Heat the olive oil in another pot over medium heat.
6. Add the garlic, onions and dill seeds.
7. Saute for 5 minutes or until the onions begin to soften and the ingredients become fragrant.
8. Add the celery, cauliflower, salt and pepper.
9. Saute for another 5 minutes, until cauliflower begins to soften.
10. Add the asparagus, basil, thyme and water and bring to a boil.
11. Turn the heat down to a simmer and cook for 10 minutes, or until the asparagus and cauliflower are fork-tender.
12. Turn the heat off and blend the soup in batches, pouring into another pot over low heat, or use an immersion blender until the soup is creamy.
13. Season with more salt and pepper to taste and serve with some warm artisan bread.

water, cauliflower, celery, white onion, garlic, basil, thyme, dill, olive oil, salt

Taken from www.food.com/recipe/vegan-creamless-creamy-asparagus-soup-252486 (may not work)