From Christian Vegetarian Association (CVA)
Asparagus and Avocado Cream Soup
The Vegan Chef
Yield: 4 1/2 Cups
1 1/2 cups asparagus, ends trimmed, stems peeled, and sliced
1 1/2 cups cremini mushrooms, ends trimmed, and sliced
1/2 cup shallots, diced
1/3 cup green onion, thinly sliced
2 T. freshly chopped parsley
3/4 cup water
2 avocados, peeled, pitted, and diced
2 T. Sesame-Flax Dressing
1 T. tamari, soy sauce, or Bragg Liquid Aminos
- In a food processor, place the asparagus, mushrooms, shallots, green
onion, and parsley, and pulse for 30 seconds to roughly process the mixture.
- Add the water and process for 1-2 minutes or until the mixture is smooth.
- Add the remaining ingredients and process the mixture for an additional 1-2
minutes or until smooth.
- Serve immediately or chill, if desired.
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