Asparagus Avocado Soup
This creamy asparagus avocado soup is light, refreshing, and packed with nutrients. Naturally dairy-free and low in calories, it’s perfect for spring and can be served hot or cold.
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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
Instructions
- Rinse asparagus and chop 1-2 inches off base to remove toughest part. 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.
Servings: 2