Filter
Reset
Sort ByRelevance
Lisamarie
Green asparagus and avocado soup
Vegetarian soup with asparagus, avocado, lime and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the woody bottom of the asparagus. Cut the heads of the asparagus and keep separate. Cut the rest into pieces.
-
Boil the asparagus pieces in water with salt for 3 minutes. Drain. Meanwhile, cook the asparagus tops in 2 minutes until al dente.
-
Remove the asparagus pieces and asparagus heads with a slotted spoon from the pan.
-
Grate the green skin of the limes and press the fruit.
-
Put the lime zest and juice together with the asparagus pieces, mint leaves and yoghurt in a large bowl.
-
Cut the avocados half way through. Remove the seeds and scoop out the flesh with a spoon from the peel.
-
Put the water in the bowl.
-
Puree with a hand blender into an even soup.
-
Divide the plates and garnish with the asparagus cups.
Blogs that might be interesting
-
45 minAppetizerparsnip, crumbly potato, peanut oil, unsalted butter, mushroom melange, unsalted butter, sweetbread from the butcher, medium sized egg, Japanese breadcrumbs, olive oil with truffle flavor, rucolacress,crispy sweetbread with parsnip and mushroom gravy -
20 minAppetizeronion, broccoli florets, olive oil, vegetable stock tablets, White bread, garlic, anchovy fillets, tomatoes,broccoli soup with fish croutons -
30 minLunchchicken bouillon, romatomat, vinegar, sugar, ketjapmarinademanis, soy sauce, sambal oelek, ginger shavings in syrup, garlic, leeks, mie, cornstarch,chinese tomato soup with ginger -
30 minAppetizerwhite or green asparagus, chicken bouillon, raw ham, butter, flour, spring / forest onion, green pesto, demi crème fraîche,asparagus soup with roasted raw ham
Nutrition
240Calories
Sodium6% DV145mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV8g
Fiber28% DV7g
Loved it