Vegan Asparagus Avocado Soup
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This vegan asparagus avocado soup is a refreshing and creamy blend of seasonal greens, perfect for a light and healthy meal.
Ingredients
Units
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- 3 ripe avocados, peeled, pitted, and chopped
- 2 cups (480 ml) plain dairy-free yogurt
- 1/3 cup (80 ml) cashews
- 1/3 cup (80 ml) fresh basil
- 1/3 cup (80 ml) Vidalia onion, chopped
- 1 tbsp agave nectar
- 1 cup (240 ml) green tea, brewed and chilled
- Sea salt, to taste
- Black pepper, to taste
Instructions
- In a food processor, combine the avocados, dairy-free yogurt, cashews, fresh basil, Vidalia onion, agave nectar, and chilled green tea.
- Pulse the mixture until smooth and creamy, ensuring there are no chunks remaining.
- Season the soup with sea salt and black pepper to taste, and pulse again to incorporate.
- Transfer the soup to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill thoroughly.
- Serve the soup cold, garnished with additional fresh basil leaves if desired.
Notes
- For a nut-free version, omit the cashews and use additional avocado for creaminess.
- This soup is best served chilled; make sure to refrigerate it for at least 30 minutes before serving.
- You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 18
- Carbohydrates: 20
- Fiber: 7
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
Why does this soup use brewed green tea as an ingredient?
The recipe calls for 1 cup of brewed, chilled green tea blended in with the 3 avocados, cashews, and dairy-free yogurt; green tea adds a light, slightly grassy depth and helps thin the thick avocado base to a pourable soup consistency without using plain water or broth.
Can I make this nut-free?
Yes — the notes say to omit the 1/3 cup of cashews and use additional avocado for creaminess. Since the 3 ripe avocados already do most of the work, this substitution yields a soup that is still smooth and rich.
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!
i’m not sure how a recipe with yogurt is vegan.
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!
This sounds delicious, but there is no mention of Asparagus in the recipe!