Cold asparagus and avocado soup

Prep Time 20 minutes
Cook Time 12 minutes
Servings 4 portions
Green, summery, ultra-fresh and ready in under 30 minutes - interested yet? You can serve it hot, cold or lukewarm, with some asparagus spears, a drizzle of coconut milk and a few fresh mint leaves. As an appetizer or packed in a Mason jar for a light lunch or picnic, this soup is just perfect!
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How it's made

Ingredients

  • 3 1/4 cups of asparagus, cut into sections
  • 2 1/2 cups of vegetable broth
  • 1 large avocado
  • 1/3 cup of coconut milk
  • 1 small clove of garlic
  • 1/4 cup of fresh mint
  • 2 tablespoons of lemon juice
  • Sea salt and ground pepper

Directions

  1. Cook the asparagus in boiling salted water for 8 to 12 minutes, depending on thickness.
  2. Put the asparagus, vegetable broth, avocado, coconut milk, garlic and mint into your blender. Mix until smooth. Season with salt and pepper, add the lemon juice, and mix again for several seconds.
  3. Pour into bowls. Before serving, drizzle with a little extra coconut milk and garnish with a few mint leaves. Serve with fresh bread.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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