So after choking that down, I decided it was time for some green goodness. So I made Thick and chunky asparagus soup, from 'The Everything Raw Food recipe Book'.
I was pleasantly surprised. This recipe is worth sharing. I didn't follow the tomato and asparagus quantities exactly b/c I was in a hurry. So I'm sure you could put as much or little of those two ingredients as you wanted according to personal preference.
Thick and chunky asparagus soup
Ingredients: 1 1/2 cups avocado
2 tbs flax seed oil ( or other oil)
2tbs lime juice
2 tbs minced onion
1/2 tbs fresh rosemary or 1 tsp dried
1/2 tbs fresh oregano or 1 tsp dried
1/4 tsp chipotle powder
water to achieve desired texture
1 cup Roma tomatoes chopped
1/2 cup asparagus tips sliced fine
Directions:
1. Place avocado, oil, lime juice, onion, rosemary, oregano and chipotle powder in blender and blend until smooth and creamy. Add water to achieve the desired consistency.
2. Pour into soup bowls and garnish with the tomatoes and asparagus.
So I pretty much fudged the whole recipe. I used olive oil, lemon juice, herbs De Provence, and cayenne pepper, because that is what I had on hand, and it still turned out super tasty. In my opinion anyway. It was so thick I had to use a spatula to get it out of the blender, so it was a little like eating guacamole. I will probably add a little more water next time. Try it out. here's the specs.
Per serving:
calories 165] fat 15 g] protein 2 g] sodium 7 mg] fiber 5 g
