Ingredients

The following ingredients have 4 Servings
  • 1 tbsp avocado oil
  • 8 ounces fresh asparagus, trimmed and chopped
  • Salt and pepper
  • 1 green onion, chopped
  • 2 cloves garlic, minced
  • 2 cups veggie or chicken broth
  • 1 ounce fresh baby spinach
  • 1 cup coconut cream ((from the top of a can of coconut milk))
  • 1 tbsp fresh lemon juice

Instruction

  • In a large saucepan over medium heat, heat the oil until shimmering. Add the asparagus and sprinkle with salt and pepper. Sauté until bright green, 3 to 4 minutes.
  • Add the green onion and garlic and cook until fragrant, about 1 minute more. Stir in the broth and bring to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, 10 to 12 minutes.
  • Add the spinach and cook until wilted, about 2 minutes. Transfer to a blender or food processor and blend until smooth. Return the soup to the pan.
  • Whisk in the coconut cream and lemon juice until well combined. Adjust seasoning to taste and serve hot or chilled.