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!
Ingredients:
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
Directions:
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
