Take Heart!
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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