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 minAppetizerzucchini, peas (frozen), salt, forest outing, white cheese cubes, fresh mint, lemon juice, olive oil (extra virgin), freshly ground pepper,peas-zucchini salad with white cheese
-
25 minLunchvegetable stock, onion, soy sauce, fresh ginger, black peppercorns, star anise, clove, garlic, Red pepper, mixed mushroom, pak choi, coriander, egg,oriental vegetable stock
-
40 minSmall dishSushi rice, risotto rice, sugar, White wine vinegar, Japanese rice vinegar, smoked salmon, smoked mackerel fillet, smoked trout fillet, smoked herring, spring / forest onion, chives,sushi of sticky rice with smoked fish
-
115 minAppetizerraw ham, olive oil, onion, winterpenes, celery, bay leaves, vegetable stock, peas, Rye bread, flour, baking powder, cold butter, nutmeg,rustic pea soup with ham and rye noodles
Nutrition
240Calories
Sodium6% DV145mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV8g
Fiber28% DV7g
Loved it