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
-
25 minLunchgarlic, coriander, coriander, Red pepper, wok oil, steak, mixed leaf lettuce, Red onion, cucumber, oyster mushroom, chestnut mushrooms, Thai fish sauce, Oyster sauce, lemon juice, soy sauce, Red pepper,mushroom salad with beef ribs -
10 minAppetizerlamb's lettuce, Apple, lemon juice, grated beetroot, rolmops in natural vinegar, olive oil, baguette,rolmopse salad -
15 minAppetizerGalia melon, fresh fresh mint, fresh chives, liquid honey, balsamic vinegar, mild olive oil, freshly ground black pepper, raw ham, lettuce melange,melon with herb dressing and ham -
30 minAppetizeroil, onion, garlic, pumpkin, vegetable stock, nutmeg, egg, old cheese,pumpkin souffle
Nutrition
240Calories
Sodium6% DV145mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV8g
Fiber28% DV7g
Loved it