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Cream of Asparagus and Avocado Soup recipe

February 09, 2017

Cream of Asparagus and Avocado Soup recipe

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
  • Serve garnished with corn

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