Raw Asparagus Mushroom Soup

Raw Asparagus Mushroom Soup

 

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.