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5
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2
votes
Roasted Asparagus Avocado Soup
Avocado replaces the cream and makes the soup luxuriously silky.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
Blender, Quick and Easy
Diet:
AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30
Servings:
4
servings
Calories:
208
kcal
Author:
Lisa Wells
Ingredients
12
ounces
asparagus
1
tablespoon
garlic infused olive oil
2
cups
chicken stock
or vegetable stock
1
avocado
peeled and cubed
½
lemon juiced
1
tablespoon
ghee
or coconut oil
sea salt
to taste
fresh ground pepper
to taste
Instructions
Preheat oven to 425 degrees. Or preheat the air fryer to 390 degrees.
Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10 minutes.
Carefully transfer asparagus to
Vitamix
or high-speed blender with remaining ingredients and puree until smooth. Add salt and pepper to taste.
Add water to thin to desired consistency, if needed, and warm gently over medium heat. Serve immediately.
Notes
For dairy-free: use coconut oil instead of ghee
For vegan: use coconut oil instead of ghee and vegetable stock in place of chicken stock
Nutrition
Calories:
208
kcal
|
Carbohydrates:
13
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
177
mg
|
Potassium:
560
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
715
IU
|
Vitamin C:
17.2
mg
|
Calcium:
34
mg
|
Iron:
2.4
mg