Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in 1/4 cup of the chicken broth. add asparagus, potato, and remaining stock. bring to boil. reduce heat and simmer 15 to 20 minutes. remove soup from heat and puree with a food processor. return to the pan and season with the spices. serve.

Target recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.