Description
This vegan asparagus avocado soup is a refreshing and creamy blend of seasonal greens, perfect for a light and healthy meal.
Ingredients
Units
Scale
- 3 ripe avocados, peeled, pitted, and chopped
- 2 cups plain dairy-free yogurt
- 1/3 cup cashews
- 1/3 cup fresh basil
- 1/3 cup Vidalia onion, chopped
- 1 tablespoon agave nectar
- 1 cup 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