The avocado could very well be considered nature’s most perfect baby food. The texture is rich and buttery with a mild flavor that pairs well with sweet, savory and spicy.
Avocados are also loaded with B vitamins, Vitamin E, fiber, potassium, and both monounsaturated and polyunsaturated healthy fats. As a result, you can puree them and use as a substitute for butter in many baked good recipes.
We’ve gone avocado crazy trying to figure out a way to add them to all our dishes!
Typically green, but also found in white and purple varieties, asparagus is another nutrition powerhouse. It takes about three years after planting before anything can be harvested from it and the season is short-only spring through early summer-so when it’s available, grab as much as you can!
Steamed, roasted, grilled or sautéed asparagus makes a great side dish for any meal and you can serve leftovers cold as a snack or chopped up and tossed into a pasta salad.
This asparagus avocado soup tastes rich and creamy but is actually low fat and only 80 calories a bowl! It can be served hot or cold. The garlic, lime and cumin enhance the delicate avocado flavor but are still mild enough for younger palates. As always, we recommend local, organic ingredients.
- 2 Tablespoons your choice oil
- ½ yellow onion chopped roughly
- 6 garlic cloves
- ½ teaspoon salt
- Bunch of asparagus your hand should just barely fit around it
- 3 ½ cups 28 oz broth (vegetable or chicken)
- 1 avocado peeled, seeded
- 4 teaspoons lime juice
- 2 teaspoons ground cumin
- 1 Tablespoon chopped cilantro optional
- Rinse asparagus and chop 1-2 inches off base to remove toughest part. Microwave or steam for 5-7 minutes to soften, then cut roughly into 1 inch pieces. Set aside the top ½ inch and chop finely for garnish.
- Add oil to pot and sauté onions and garlic. Add salt and cook until onions are transparent, 5 minutes.
- Add steamed asparagus pieces and broth. Bring to a boil and then remove from burner.
- If you have a hand immersion blender, add avocado, lime juice and cumin to pot and blend directly in pot. If not, transfer onion and asparagus mixture to a free-standing blender and add the remaining ingredients. Puree until smooth. Salt and pepper to taste.
- Top with a spoonful of Greek yogurt or sour cream, chopped cilantro, a drizzle of lime juice and finely chopped asparagus tops.