Roasted Asparagus Avocado Soup - to try

Avocado replaces the cream and makes the soup luxuriously silky.
Course: Soup
Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian

Servings: 4 servings
Calories: 208 cal

Ingredients:

12 ounces asparagus
1 tablespoon garlic infused olive oil
2 cups chicken stock or vegetable stock
1 avocado peeled and cubed
1/2 lemon juiced
1 tablespoon ghee or coconut oil
sea salt to taste
fresh ground pepper to taste

Instructions:

1. Preheat oven to 425 degrees.

2. Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10 minutes.

3. Carefully transfer asparagus to Vitamix or blender with remaining ingredients and puree until smooth.
Add salt and pepper to taste.

4. Add water to thin to desired consistency, if needed, and warm gently over medium heat. Serve immediately

Recipe Notes:
For dairy-free: use coconut oil instead of ghee

For vegan: use coconut oil instead of ghee and vegetable stock in place of chicken stock