Hazelnut Asparagus Soup

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. This restaurant-quality vegetarian soup can be prepared in about 30 minutes.

—Cindy Beberman, Orland Park, IL

Prep: 20 min. • Cook: 15 min. • Makes: 4 servings

• 1 Tbsp. olive oil
• ½ cup chopped sweet onion
• 3 garlic cloves, sliced
• Dash crushed red pepper flakes
• 2 ½ cups cut fresh asparagus (about 1 ½ lbs.), trimmed
• 2 cups vegetable broth
• ⅓ cup whole hazelnuts, toasted
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. lemon juice
• ½ cup unsweetened almond milk
• 2 tsp. reduced-sodium tamari soy sauce
• ¼ tsp. salt
• Shaved asparagus, optional

1. 1. In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
2. 2. Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.

¾ cup: 164 cal., 13g fat (1g sat. fat), 0 chol., 623mg sod., 11g carb. (4g sugars, 4g fiber), 5g pro. Diabetic exchanges: 2 ½ fat, ½ starch.