This creamy asparagus avocado soup is a veggie lover’s dream. It’s so simple and surprisingly flavorful and filling using only a handful of anti-inflammatory ingredients like all of our recipes. Let us show you how to make this easy soup recipe for dinner tonight.
WHY WE LOVE IT
We recently started adding ripe avocado to our soup recipes because “Why Not?”, right? We got this idea from testing a lot of sauces and dips and spreads in Amie’s first cookbook, Eating Clean, and the feedback was stellar to say the least so we decided to play a little bit more in the kitchen to create more creaminess for you without gluten, dairy, soy or sugar. Yes, it can be done and it is quite delicious. Today we’re going to show you how easy it can be. All you need is a sturdy cutting board (like the one below), a sharp knife (the one we like using is shown below) and a big food processor (see our favorite one that we’ve been using for years down below).
HOW WE MAKE IT
PREP TIPS // We love to prep recipes in advance because let’s face it, we’re all busy and gone are the days when we have hours to put together a 2-hour meal every night of the week, which is why we enjoy sharing prep tips with you to help you get the most out of our recipes while saving you time and money.
AVOCADO PREP TIP // For this creamy asparagus soup recipe, we suggest using a very ripe avocado because that is where all of your creaminess is going to come from. We can’t stress this enough. If your avocado isn’t ripe enough, leave it in a brown paper bag overnight on your countertop. Because this soup uses avocado, we don’t recommend prepping this recipe in advance. We all know what an avocado looks like when it’s been sitting out for too long: it gets brown. We do suggest making it right before you’re going to eat because it is SO simple and will take less than 20 minutes to make from start to finish.
INGREDIENT SWAPS // You could swap another green vegetable such as leeks or broccoli for the asparagus. However, these ingredients would take longer to roast in the oven so be mindful that they would need more time roasting if you decide to use a different vegetable. Also, note that asparagus is naturally sweet so it will not taste the same if you use another ingredient.
Feel free to use any other fresh herb you’d like for garnishing. We love fresh parsley and fresh tarragon for this recipe, as well.
THREE EASY STEPS
Here’s how we made this Easy Asparagus Soup in three simple steps.
STEP 1 // Roast the asparagus in the oven with olive oil, sea salt, and pepper.
STEP 2 // Combine the roasted asparagus with the remaining ingredients in a large food processor and puree until smooth.
STEP 3 // Transfer to serving bowls and serve.
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT IT
SERVING SUGGESTIONS // We love serving this soup in small bowls as an appetizer when we’re entertaining but you can also serve it as a main meal alongside one of our heartier recipes.
This soup pairs well with our Lunch and Dinner recipes. Looking for a specific recipe to serve this soup with tonight? Try our
OPTIONAL ANIMAL PROTEIN // How to Cook Chicken.If you’re a carnivore, you can cook a breast of organic chicken and serve it thinly sliced on the side or dice it into small cubes and serve it on top of the soup. Whether you like it roasted, poached, sautéed or baked, we have step-by-step directions for our favorite ways to cook organic chicken:
STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through April.
This creamy green soup is a dream. You'll love how simple but flavorful it is, and it's anti-inflammatory like all of our recipes!
- 10 thin asparagus, ends trimmed
- 2 tsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1 large ripe avocado
- 1 scallion, green only
- 5 fresh basil leaves plus more for garnish
- 1 cup unsweetened almond milk
- 2 tsp. pure maple syrup
- ½ tsp. ground cumin
- ¼ tsp. curry powder
- salt and pepper to taste
- 1 tsp. sesame seeds, optional garnish
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Toss the asparagus on the prepared baking sheet with the olive oil, sea salt, and pepper. Roast asparagus for 15 minutes. Remove from the oven; set aside to cool for 5 minutes, then cut the asparagus into 1-inch pieces.
Puree asparagus, avocado, scallion, fresh basil, unsweetened almond milk, pure maple syrup, ground cumin, and curry powder in a food processor until smooth. Season to taste with salt and pepper.
Transfer to serving bowls and serve warm, garnish with finely chopped fresh basil and sesame seeds.
Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.
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ALmost too pretty to eat!