Creamy Asparagus Soup!

Ingredients:
430g of chopped Asparagus Tops (Cut off woody bottoms and save them)
75g of raw fresh spinach leaves
150g of diced onion
Salt & Pepper
Garlic Powder
Italian Seasoning
Red Pepper Flakes, or Chili Powder
4 tablespoons of Worcestershire sauce (Smiths Brand)
4 cubes chicken bouillon
Celery leaf and celery tops

Instructions:
1. Start by making a basic chicken broth. Put 5 cups of water in a pan with the bouillon, asparagus woody bottoms, celery tops, 75g of the onion, salt pepper garlic and Italian seasoning. Boil for at least 15-20 minutes to make the soup base.
2. In the meantime, in a frypan, toast the remaining 75g of onion till semi-transparent. Then add salt pepper, garlic powder and Chili powder/Red Pepper to the onions and flip a couple of times to mix. Add the chopped Asparagus tops and worcestershire sauce and continue to fry them with the onions for 2 minutes or so.
3. Strain out the vegetables out of the soup base as much as possible. Then add the asparagus/onion fry mix to the broth and boil for about 15 minutes.
4. After boiling for 15 minutes, add the fresh spinach to the hot soup, stir in to mix with soup, and let cool down.
5. After it has cooled, blend the soup in a blender thoroughly. It will look like a creamy soup at this point.
6. Leave it cool until you are ready to heat it for the meal.

Calories:
This recipe is 150 calories. It could serve two large portions, or 4 smaller portions depending on how you want to serve it.

Options:
You can serve this as a cold soup with chopped tomato garnish on top. When you serve it warm, you could serve the soup with shredded chicken sprinkled on top. It would be an excellent choice to go along side a grilled fish fillet as well. It is a very good soup...