Ingredients<\/strong><\/p>\n 1 tablespoon olive oil or butter A small squeeze prepared wasabi or to your pungency mileage Warm oil in a soup pot. Add onions, garlic and asparagus ( not tips). Saut\u00e9 on gentle heat for 10-12 minutes to sweat the veggies so the soften. Add asparagus tips and saute for another minute. \u00a0Add broth and bring it to a boil, simmer till asparagus is cooked. Add salt and pepper and take it off the heat. Cool for 5 minutes and add watercress leaves and avocado. Blitz in a blender to a silky smooth consistency. Pour into cups and serve with wasabi cream and a few watercress leaves. This soup good chilled as well.
\n1 pound trimmed young fresh asparagus, washed and diced keep tips separate
\n1 small onion finely chopped
\n3 cloves garlic chopped
\n3 cups low sodium veggie broth + 1 cup water
\n1 pitted ripe avocado
\nHandful of fresh watercress+ a few leaves for garnish or baby spinach if you prefer mild tasting soup<\/p>\n
\n3 tablespoons coconut cream or whipping cream
\nA few drops lemon juice<\/p>\n
\nChill either of the creams till firm but not frozen hard. Mix either cream, lemon juice and wasabi with a fork. Spoon it in a squeezy bottle and on the soup or spoon over the soup.<\/p>\n
![\"IMG_4125\"](\"https:\/\/i0.wp.com\/www.nutrilious.com\/wp-content\/uploads\/2015\/03\/IMG_4125.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"