Heat oil in a medium soup pot and sauté the garlic, onions, celery and leek for 4 to 5 minutes. Add the vegetable broth, potato, cauliflower, rosemary, thyme and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 to 30 minutes until vegetables are tender. Purée in a blender and return the purée to the soup pot. Add the asparagus and pepper. Adjust the seasoning by adding more sea salt and pepper, if desired. Leave cover off, and simmer for another 10 minutes or so until the asparagus is tender. Add the Edensoy, reduce the flame to low and heat until warm. Add the lemon zest and cinnamon, and mix. Place in serving bowls and garnish with fresh rosemary and thyme.
5g fat (30% calories from fat),