By Esther Boateng
A generous dose of lemon juice turns this soup into a savory treat, and pairs well with the zesty-garlicky organ-based seasoning. If you usually add full fat cream to your soups, why not try a whole avocado instead? You’ll get a deliciously thick and creamy soup that tastes just as good as cream, if not better. Sometimes I use bone broth for the liquid, or I swap this out for chaga brewed tea; both options are great. The former might add a touch of saltiness to the overall flavor profile, especially if you use the store-bought version.
Serves up to 4
Asparagus and Avocado Soup
- 8-10 asparagus spears
- 1/2 lemon, freshly squeezed, or 4 Tbsp.
- 1 leek, washed and sliced (optional)
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 4 cups bone broth (beef, chicken, or vegetable)
1 Tbsp. Dr. Cowan’s Garden Organic Threefold Blend (Savory)
1 tsp. Dr. Cowan’s Garden Zesty Garlic Organ-Based Seasoning
1/2 tsp. Dr. Cowan’s Garden Organic Low-Oxalate Greens
- 1/4 tsp. Dr. Cowan’s Garden Pepper Salt, or to taste
- 1 ripe medium avocado
- Salt to taste (optional)
Wash and trim asparagus spears.
Squeeze half a lemon.
Wash the leek and thinly slice it.
Peel and dice the onion.
Peel and crush 4 garlic cloves.
Sauté onion and garlic in a pan with a drizzle of olive oil or ghee for a few minutes until tender.
Add asparagus, leek, bone broth, Threefold Savory Powder, Organic-Based Seasoning, Low Oxalate Greens Powder, lemon, and Pepper Salt to taste.
Bring to a boil, then turn down heat and gently simmer for up to 10 minutes.
Remove from the heat and carefully transfer to a food processor.
Scoop out the flesh of one avocado and add it to the mixture.
Blend until smooth.
Add additional salt if necessary and serve warm.