If you are using canned asparagus make sure to rinse off the can taste and set aside. If fresh prepare as normal. Bring 4 cups of water to a boil in a kettle.

Cook down onions in olive oil until transparent then add smashed garlic. Cook until fragrant and browning develops

Add in the herbs infuse in oil for like 30sec as to not burn it. Add in water and boullion cube (I used chicken but veggie flavor is fine too)

To offset the anemic green of the canned asparagus add in a handful of spinach. I used frozen and let that melt in.

Now once it comes to a simmer add in the asparagus and kill the heat. Canned asparagus is one step away from being puree so no need to cook longer. If using fresh cook until you can mash it with a spoon.

Now you can use a stick blender, a heat resistant blender, or wait to cool then blend. Or don't blend and keep it chunky.

If it is too thick add in 1/4 cup almond milk for creaminess or water, do you. Blend until smooth

Return to pot and add salt, pepper, cayenne, and msg to taste. You can now cook down more for a thicker soup or leave thin up to you.

I added a splash of pickle juice brine to brighten the flavor (that's what I had on hand) You can add apple cider vinegar, wine vinegar, or citrus juice. Taste as you go to your preference. Do this last so the acidity doesn't cook out. Enjoy with something salty