Sip on this creamy, garlicky soup when you need a warm and nourishing boost of greens.
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for about 4 minutes until softened. Add the asparagus, season with salt and pepper.
Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 15 minutes until the asparagus is tender.
Use an immersion blender to purée the soup until smooth. Stir in the low-fat milk, sour cream, and fresh lemon juice. If the soup is too thick, add a bit more milk or broth.