Cold Asparagus and Avocado Soup
Green, summery, ultra-fresh and ready in under 30 minutes - interested yet? You can serve it hot, cold or warm, dressed with asparagus spears, a drizzle of coconut milk and a few fresh mint leaves. As an appetizer or packed in a Mason jar for a light lunch or picnic, this soup is just perfect!
Cook the asparagus in boiling salted water for 8 to 12 minutes, depending on thickness.
Put the asparagus, vegetable broth, avocado, coconut milk, garlic and mint in the blender. Mix until smooth.
Season with salt and pepper, add the lemon juice and mix again for several seconds.
Pour into bowls. Drizzle on a little extra coconut milk and garnish with a few mint leaves. Serve with fresh bread.