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
- In a food processor, combine avocado, yogurt almonds, fresh basil, onion, agave nectar, green tea, sea salt and pepper; pulse until smooth.
- Remove from blender; transfer to a bowl and cover. Place in the refrigerator for 2 hours.
- Ladle soup into four bowls; serve chilled. Garnish with chives.
This sounds delicious, but there is no mention of Asparagus in the recipe!
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!
i’m not sure how a recipe with yogurt is vegan.
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!