Creamy Asparagus and Avocado Soup


1 1/2 c asparagus (ends trimmed, stems peeled, and sliced)
1 1/2 c shiitake mushrooms (ends trimmed and sliced)
1/2 c shallots (diced)
1/3 c green onion (thinly sliced)
2 tbsp parsley (freshly chopped)
3/4 c water
2 avocados (peeled, pitted, and diced)
2 tbsp Sesame-Flax Dressing
1 tbsp Bragg’s liquid aminos


In a food processor, place the asparagus, mushrooms, shallots, green onion, and parsley, and pulse for 30 seconds to roughly process the mixture. Add the water and process for 1-2 minutes or until the mixture is smooth. Add the remaining ingredients and process the mixture for an additional 1-2 minutes or until smooth. Serve immediately or chill, if desired.

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