Creamy Spring Greens Soup

Trim asparagus and cut into small pieces. In a medium saucepan over high heat, combine asparagus with 2/3 cup of vegetable broth, chopped shallots and onion. Bring the broth to a boil, reduce the heat, cover and let simmer until the asparagus is crisp-tender and the shallots and onions start to become translucent. Add chopped spinach and let steam for another 2 minutes.

In an electric blender or food processor, puree veggies and broth mixture until smooth. In the medium saucepan (use the same pan), melt butter over medium-low heat. Whisk the melting butter constantly while sprinkling in flour, sea salt and black pepper.Whisk for about 2 minutes, being mindful not to brown or scorch the mixture.

Stir in the remaining 2/3 cups vegetable broth and increase the heat to medium. Keep whisking until the mixture comes to a boil. Stir in the green veggie puree and add soymilk to the saucepan. Scrape the blender or food processor with a rubber spatula to get every drop. Add fresh lemon juice and spice to taste. Reduce heat to low and stir until heated throughout. Ladle into shallow bowls. Garnish with asparagus tips, fresh basil and shredded Parmesan cheese .