quick & healthy asparagus soup

1 tbs olive oil
1 small-medium onion, chopped
~ 4 stalks from the center of the celery heart (the light colored, leafy bits no one wants to eat), chopped
1 tbs flour
1/2 bag frozen asparagus (about 2 handfuls of asparagus, you can also use fresh), cut into bite-sized pieces
salt
pepper
stock cube (or chicken stock)
parsley (fresh or dried*), ~ 2 tbs
dill (fresh or dried*), ~ 1 tsp
oregano (fresh or dried*), dash
garlic (optional)
~ 2 cups water (or stock; if you decide to use stock as your liquid, omit the stock cube)

saute the onion, celery, salt, pepper, herbs, and stock cube (if using) in the olive oil.

once the vegetables have become cooked and a little mushy, add the flour. stir and cook until you no longer see bits of white flour in the pot. then add the asparagus. let the vegetables cook together for about 10 minutes.

add enough liquid to cover the vegetables (depending on how thick you like your soup, you can add more liquid after you blend). bring to a boil, then cover and simmer for about 30 minutes. let the liquid cool a bit, then blend until smooth in a blender or food processor.

return soup to the pot to re-heat through. add more liquid in order to get soup to your desired consistency. adjust the salt, pepper, and herbs to taste.


[*note: i used dried herbs, so the measurements are for dry ingredients. if you are using fresh herbs, adjust accordingly]