Here is another asparagus recipe – a great soup for spring. I love arugula and avocado and eat them in salads all the time. But this was the first time I put them in a soup alongside my favorite vegetable – asparagus. I was impressed by the fresh taste of this soup and decided to share it with you.
Arugula is a very flavorful, pungent leafy green. It’s a rich source of phytochemicals, which combat cancer-causing agents in the body. Arugula is also a great source of folic acid, vitamins A, C, and K, as well as an array of minerals such as iron and copper.
Avocado is actually a fruit. It is an excellent source of potassium and rich in vitamins B, E, and K. Avocados also contain monounsaturated fat, in the form of oleic acid. This “good fat” reduces levels of bad cholesterol and may lower the risk of stroke and heart disease.
I hope you’re not intimidated by the bright green color of this soup and are adventurous enough to give it a try. This soup gets its creamy texture from the avocado and a slight peppery taste from the arugula. The recipe is from the Small Plates & Sweet Treats cookbook.
2 Tbsp coconut oil or butter
1 shallot (or small onion), minced
2 cloves garlic, minced
1 lb. green asparagus (bottoms trimmed and stalks diced)
¾ tsp salt
3 cups stock/broth
2 cups arugula, loosely packed
1 avocado, cubed
Heat the oil in a large pot over medium heat.
Add the shallot, garlic, asparagus, and ¼ tsp salt.
Cook the vegetables about 5 minutes or until tender, but not browned.
Add the stock.
Bring to a boil, turn the heat to low and simmer 5 -10 minutes or
until the asparagus is tender.
Add the arugula and cook for 1 additional minute.
Remove the pot from heat. Add the diced avocado and remaining ½ tsp salt.
Puree the soup in a blender until smooth. Adjust seasoning as needed.