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Lisamarie
Green asparagus and avocado soup
Vegetarian soup with asparagus, avocado, lime and mint.
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Ingredients
Directions
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Cut the woody bottom of the asparagus. Cut the heads of the asparagus and keep separate. Cut the rest into pieces.
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Boil the asparagus pieces in water with salt for 3 minutes. Drain. Meanwhile, cook the asparagus tops in 2 minutes until al dente.
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Remove the asparagus pieces and asparagus heads with a slotted spoon from the pan.
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Grate the green skin of the limes and press the fruit.
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Put the lime zest and juice together with the asparagus pieces, mint leaves and yoghurt in a large bowl.
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Cut the avocados half way through. Remove the seeds and scoop out the flesh with a spoon from the peel.
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Put the water in the bowl.
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Puree with a hand blender into an even soup.
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Divide the plates and garnish with the asparagus cups.
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Nutrition
240Calories
Sodium6% DV145mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV8g
Fiber28% DV7g
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