Fresh Asparagus Cilantro Soup

2 pounds fresh asparagus	1 tablespoon lemon juice
1 tablespoon canola oil	1/2 teaspoon salt
1 small onion, minced	Pinch cayenne, to taste
2 1/2 cups vegetable stock	1 cup rice milk
2 tablespoons minced fresh cilantro

Trim the asparagus and cut it into 1-inch pieces. In a large saucepan, heat the oil, add the onion, and cook over medium heat, stirring occasionally, until the onion is tender, about 5 minutes. Add the stock and asparagus and bring to a boil. Reduce the heat, add the cilantro, lemon juice, salt, and cayenne, and simmer for 8 to 10 minutes, or until the asparagus is tender. Puree the soup in a blender or food processor, working in batches, if necessary. Return to the saucepan, stir in the rice milk, and reheat slowly to desired serving temperature. Yields 4 servings.

You can find this plus many other delicious and healthful choices in 366 Simply Delicious Dairy-Free Recipes by Robin Robertson.