Spring Corn Soup with Asparagus

A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes.
Combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, yet fresh and filling.
TIP:
If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.

Start to finish: 40 minutes     Makes 6 servings

1             tablespoons olive oil
¼            cup chopped shallots
3             cloves garlic, minced
1             large sweet onion, diced
2            medium carrots, peeled and diced
3            celery stalks, diced
6            cups low-sodium chicken broth
1            bunch asparagus, cut into 1-inch pieces
3            tablespoons chopped fresh thyme
16          ounces frozen baby corn
         **Salt and ground black pepper**
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.