Vegan Asparagus Avocado Soup

A delicious gluten-free and vegan soup based on some lovely seasonal greens.
By Amie Valpone


Vegan Asparagus Avocado Soup
 
Prep Time
Total Time
 
Gluten-Free and Vegan
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 3 ripe avocado, peeled, pitted and chopped
  • 2 cups plain dairy-free yogurt
  • ⅓ cup cashews
  • ⅓ cup fresh basil
  • ⅓ cup vidalia onion, chopped
  • 1 Tbsp. agave nectar
  • 1 cup green tea, brewed and chilled
  • 1 tsp. sea salt
  • ¼ tsp. freshly ground white pepper
  • 2 chives, finely chopped
  • 6 steamed asparagus, cut into ½ inch pieces and ends removed
Instructions
  1. In a food processor, combine avocado, yogurt almonds, fresh basil, onion, agave nectar, green tea, sea salt and pepper; pulse until smooth.
  2. Remove from blender; transfer to a bowl and cover. Place in the refrigerator for 2 hours.
  3. Ladle soup into four bowls; serve chilled. Garnish with chives.

Amie Valpone

Amie Valpone is a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook. 

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4 Comments
  1. Thanks Richard; looks like the ingredient feature didn’t pick up the asparagus. I’ll have them add that in. Thank you. There should be 6 steamed asparagus, ends removed and stalks cut into 1/2 inch pieces tossed into the blender!

  2. Thank you Mia; the dairy-free yogurt above is vegan. I used SoDelicious yogurt, which is dairy-free and vegan as they make a great variety of vegan yogurts!
    Enjoy and thank you!

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