Dairy-free, blended smooth, and tastes like spring.
Avocado does the work that cream usually does — blend it in at the end and the texture is rich without being heavy. Make a full batch. It keeps well and reheats beautifully.
Make it a bowl. Make it your own.
Ingredients
- a drizzle of olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- a clove or two of garlic, minced
- 2 bunches of asparagus, woody ends trimmed and stalks chopped — reserve a few tips for serving
- 4 cups vegetable or chicken broth
- ¼ avocado, diced
- a squeeze of fresh lemon juice
- a handful of fresh herbs — tarragon, basil, dill, or chives
- salt and a few cracks of black pepper
- a drizzle of olive oil to finish
Method
- Heat oil in a large pot over medium. Add onion and celery and sauté 3–4 minutes until softened. Add garlic, salt, and pepper and cook another 30 seconds until fragrant.
- Add chopped asparagus stalks and pour in the broth. Bring to a boil, then reduce to low. Cover and simmer 20–25 minutes until the asparagus is tender.
- Add avocado, lemon juice, and fresh herbs to the pot. Blend until smooth — use an immersion blender directly in the pot, or cool slightly and blend in batches in a countertop blender. Reheat gently if needed.
- Ladle into bowls. Top with reserved asparagus tips, a drizzle of olive oil, and a spoonful of crème fraîche or cashew cream if you want more richness.
Build It Your Way
- add a pinch of chili flakes or a small hot pepper while sautéing if you want heat
- stir in a spoonful of white miso before blending for depth
- top with toasted pumpkin seeds for texture
- a swirl of cashew cream or crème fraîche on top
- serve with a soft-boiled egg on the side for protein
- add cooked white beans before blending for a heartier, higher-protein version
Adjust to your taste. Use what you have.
Swaps & Notes
- No avocado — use a splash of coconut cream or a handful of soaked cashews for creaminess.
- Tarragon is the classic pairing with asparagus. Worth using if you have it.
- Cool before blending in a countertop blender — hot liquid expands and the lid can blow. Fill halfway at most.
- Keeps 4–5 days refrigerated. Freezes well up to 3 months — thaw overnight and reheat gently.
