{38 Power Foods} Chilled Asparagus Soup with Spinach and Avocado
{38 Power Foods} Chilled Asparagus Soup with Spinach and Avocado might be just the soup you are searching for. For $1.59 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 115 calories. This recipe serves 4. This recipe from Simple Nourished Living requires asparagus, avocado, lemon juice, and ground pepper. From preparation to the plate, this recipe takes around 20 minutes. 332 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 100%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Asian Sesame Spinach Salad (Power Foods), {38 Power Foods} Spinach and Feta Crustless Quiche, and {38 Power Foods} Escarole and Brown Rice Soup.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
8 ounces asparagus, preferably pencil thin, tough ends trimmed and cut into 2-inch pieces
1 ripe, firm avocado, halved lengthwise, pitted and peeled
4 ounces baby spinach, washed and drained
1 Kirby cucumber, peeled
¼ cup packed fresh mint leaves, plus more for garnish
Salt and ground pepper to taste
2 tablespoons fresh lemon juice
4 scallions, trimmed and cut into 2-inch pieces
2 cups cold water
Equipment:
blender
bowl
Cooking instruction summary:
Halve cucumber lengthwise and cut one half into eight strips and the other half into ¼-inch dice.Puree the asparagus and ½ cup cold water in a blender until very smooth.Add the spinach, scallions, cucumber strips, and another ½ cup water. Blend until completely smooth. Add the avocado, mint, and lemon juice and puree until smooth.Add the remaining cup of water a little at a time, blending after each addition, until the soup reaches desired consistency.Season to taste with salt and pepper.If desired, cover and chill the soup at least 30 minutes and up to 1 day.When ready to serve, divide the soup among 4 bowls and garnish with diced cucumber and a mint sprig.
Step by step:
1. Halve cucumber lengthwise and cut one half into eight strips and the other half into ¼-inch dice.Puree the asparagus and ½ cup cold water in a blender until very smooth.
2. Add the spinach, scallions, cucumber strips, and another ½ cup water. Blend until completely smooth.
3. Add the avocado, mint, and lemon juice and puree until smooth.
4. Add the remaining cup of water a little at a time, blending after each addition, until the soup reaches desired consistency.Season to taste with salt and pepper.If desired, cover and chill the soup at least 30 minutes and up to 1 day.When ready to serve, divide the soup among 4 bowls and garnish with diced cucumber and a mint sprig.
Nutrition Information:
covered percent of daily need
