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**THIS WAS SHARED FROM A WEIGHT WATCHERS THREAD I STARTED, SOMEONE POSTED IT FOR ME SO I BORROWED IT TO SHARE HERE**

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Roasted Asparagus and Thyme Soup 2 lbs asparagus, trimmed of all rough ends 1 Tbsp olive oil, (DIVIDED) 3/4 tsp salt 3 garlic cloves, minced or pressed 1 yellow onion, chopped 1 leek (white and some green parts) chopped 1 1/2 carrots, peeled and finely chopped 1 small celery stalk, chopped 4 cups veggie broth 1/2 tsp dried thyme leaves black pepper (freshly ground) and more salt to taste I use the toaster/convection oven for roasting the asparagus tips. If you DON'T have a convection/toaster oven start with this step. If you do, skip to step 2. 1. For regular oven users: preheat oven to 450. Cut off asparagus tips from stalks, break remaining stalks into 1" pieces. Coat the tips in 1 1/2 tsp olive oil, sprinkle with salt and place on baking sheet. Roast for 15 - 20 min's. 2. Heat the rest of the olive oil (1 1/2 tsp) in stock pot over med heat. Add garlic and let cook approx 1 min (don't let it burn). 3. Add onions, leek, carrots and celery. Cook stirring occasionally until soft (approx 7 minutes). (If you haven't started baking your asparagus tips in the oven yet because you plan on using the toaster oven, this is when I cut off the tips and break into 1" pieces). If using toaster oven to bake tips, I usually flip/stir them after about 8 min's. Keep and eye on them as they won't need to cook as long in the toaster oven. They should be crispy, but not burned. 4. Add asparagus STALKS, broth, thyme, salt and pepper. Bring to a boil over hight heat. 5. Reduce heat, cover, and simmer until stalks are tender (20 - 25 min's). Stirring occasionally. 6. Let cool slightly, puree soup (I use vitamix) but you can use an immersion blender too. 7. Add additional salt to taste, baked asparagus tips, and enjoy!!!!!! YUMMMMMMMMMM.