Raw Asparagus Mushroom Soup
12 large asparagus spears, ends trimmed (reserve a spoonful of finely diced pieces)
8 ounces of mushrooms, any variety (reserve 1 mushroom – finely dice and set aside)
2 large avocados, peeled, pitted and rough chopped
1 small onion, rough chopped (reserve a spoonful of finely diced pieces)
3 cups of water
1/2 teaspoon sea salt
1/4 teaspoon black pepper
*Optional add-ins for ‘heat’: diced jalapeno peppers, red pepper flakes or cayenne powder. I personally love the punch that a sprinkle of diced jalapeno peppers brings to this delicious soup.
Combine all ingredients (EXCEPT for the reserved vegetable dices) in a blender and blend or puree until smooth. Transfer soup into serving bowls and garnish with the reserved pieces of diced asparagus, mushroom and onion and serve.