Ingredients

2 1/2 C. vegetable broth
1 pound fresh asparagus, cut into
1/2 pieces
1 large potato, thinly sliced
1/2 medium onion, chopped
1/2 C. celery, chopped
2 Tbsp. flour
2 C. soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon

Cooking Instructions

In a large saucepan over med heat, bring the broth to a boil. Add the asparagus, potato, onion and celery, then reduce the heat and cook for 25 to 30 minutes. Pour the soup mixture into a food processor along with the flour and puree until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through. Serve immediately.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)