Saute the asparagus with the garlic and spices for 5 minutes on med heat.
Add stock. Cover and cook on medium heat until the asparagus is soft and tender (approx. 10 minutes).
Transfer the soup to a food processor, or using an immersion blender, and process until soup is smooth and creamy.
Pour into soup bowls and sprinkle with ground pepper and chives.
If you are following an Ideal Protein protocol: This recipe counts as 2 cups of select vegetables. You can add protein to make this soup a complete Phase 1 dinner (for example, tofu cubes or silken tofu blended into the soup). You can also serve it with your lunch packet, adding it to the soup (ex. Potato Puree) or having it on the side (ex. crisps).