Thick and Chunky Asparagus Soup
This quick recipe can be prepared in just a few minutes (with easy cleanup). You may substitute olive oil, hemp oil, or Udo's oil in place of the flaxseed oil. If you don't have the chipotle powder, you can use a jalapeño or serrano pepper, cayenne pepper powder, or any other type of hot pepper as seasoning.
INGREDIENTS | SERVES 4
- 1½ cups avocado
- 2 tablespoons flaxseed oil
- 1 tablespoon lime juice
- 2 tablespoons onion, minced
- ½ tablespoon fresh chopped rosemary or 1 teaspoon dried
- ½ tablespoon fresh chopped oregano or 1 teaspoon dried
- ¼ teaspoon chipotle powder
- Water to achieve the desired texture
- 1 cup Roma tomatoes, chopped
- ½ cup asparagus tips, sliced fine
Place avocado, flaxseed oil, lime juice, onion, rosemary, oregano, and chipotle powder in a blender and blend until smooth and creamy. You may need to add a little water to achieve the desired consistency.
Pour into 4 soup bowls and garnish with the tomatoes and asparagus.
PER SERVING:
Calories: 165 | Fat: 15 g | Protein: 2 g | Sodium: 7 mg | Fiber: 5 g
Flaxseed Oil
This nutritious oil is one of the best plant sources of omega-3 essential fats. Flaxseed oil should never be used for cooking because it becomes rancid quickly when exposed to heat and oxygen. The least stable of all oils, it must be stored in a dark container in the refrigerator at all times and consumed within a few weeks after opening the bottle. Research has found that combining flaxseed oil with a high-protein food such as cottage cheese, spirulina, or bee pollen provides healing benefits.
