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Asparagus Avocado Soup

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  • 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.