-1 tablespoon of Organic Coconut Oil
-1 white onion, minced
-2 stalks of celery, minced
-2 garlic cloves, chopped finely.
-500g fresh asparagus, woody ends removed and the rest chopped into small pieces
-2 bay leaves
-1 teaspoon of Himalayan Salt
-1/2 teaspoon of white pepper
-1/2 teaspoon of black pepper
-6 cups of chicken or vegetable stock
-2 medium avocados
-2 tablespoons of lemon juice
-2 tablespoons Organic Olive Oil
-Fresh chopped parsley for garnish
Heat the coconut oil in a large soup pan, add the onions, celery, and garlic, cook over medium heat for 10min, then add the asparagus, salt and pepper, bay leaves, sautée for 3 more minutes, add the stock, and let it cook and simmer over medium to low heat for 45 min. When it’s done, turn off the heat and add the avocados, and start mixing using the electric mixer, adding the olive oil gradually. Garnish with chopped parsley.
Can be served cold.