This asparagus and avocado soup can be eaten warm or cold, and fits in well with the fickle cool-then hot weather we have during the springtime rains.
It's rare that asparagus is found in soup, and even rarer that avocado is, but this combination comes out with a lovely flavor and texture that you will love.
Try it and let us know what you think!
- flesh of one large, ripe avocado
- 1 bunch of fresh asparagus, chopped
- about 14 oz coconut water (for a thicker, creamier version, or if you want to eat it hot, you may prefer to use coconut milk)
- 1 cup raw cashews, soaked and drained (if they've been dehydrated or toasted, that's okay too)
- ¼ cup dill
- 1 teaspoon of tamari sauce (sesame seed butter)
- juice from 1 lemon
- 1/4 cup fresh dill
- juice of 1 fresh lemon
- 2 garlic cloves, peeled and crushed
- 1/ 2 teaspoon black pepper
- corn from 1 fresh ear of corn, or about 1 cup
- Steam asparagus in the clay pot using ¼ cup water for about 20 minutes
- Drain and add all other ingredients except corn to the clay pot (or add asparagus and other ingredients to a blender)
- Blend with a hand immersion (or regular) blender until smooth
- Serve garnished with corn