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
-
50 minAppetizerchestnut mushrooms, mushroom-seasonal blend, leeks, tap water, sprig of rosemary, laurel leaf, chou, unroasted walnuts, fresh chives, traditional olive oil,mushroom soup and cream cheese balls -
15 minAppetizershallot, unsalted butter, wheat flour, water, chicken broth tablet, gingerballs in ginger syrup from a jar, Zaanse mustard, French mustard, slim cream, ginger syrup,creamy mustard soup with ginger strips -
30 minAppetizerpuff pastry, mature cheese, olive oil, onion, curry powder, ginger powder (djahé), root, vegetable stock of tablet, creme fraiche,carrot soup with sticks -
20 minAppetizerbread, semi-skimmed milk, almond shavings, Cherry tomatoes, grilled peppers, garlic, olive oil, smoked trout fillet,trout on toast
Nutrition
240Calories
Sodium6% DV145mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV8g
Fiber28% DV7g
Loved it