Avocado Asparagus Soup

• 2  avocados, peeled and pitted
• 2 cup(s) water
• 2 cup(s) chopped asparagus, woody bottoms removed
• 2 tablespoon(s) chopped celery
• 4 teaspoon(s) light soy sauce
• 2 tablespoon(s) lemon juice
• 1 teaspoon(s) chopped green onion
• 1 teaspoon(s) minced garlic
• .25 teaspoon(s) dried thyme leaves
• 1.5 teaspoon(s) chopped fresh tarragon, stems removed
• .25 cup(s) firmly packed fresh spinach, stems removed
• cayenne pepper
• .5 teaspoon(s) salt
• Freshly ground black pepper to taste
• Optional garnishes: asparagus tips, shaved fennel, radishes in vinegar, or truffle oil

---

Directions

1. Combine all ingredients in a tall pot or deep mixing bowl and puree with a vertical stick blender until smooth. Or combine all ingredients in a blender and blend until smooth. (We like the stick blender better.)
2. Pass the mixture through a chinoise or other fine-meshed sieve, if desired.
3. Chill.
4. This can be garnished with asparagus tips, shaved fennel, and radishes marinated in vinegar, or truffle oil.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!