Spring Green Soup with Avocado & Asparagus

appetizers pumpkin seeds sides soups
Spring Green Soup with Spinach, Avocado, Asparagus, and Mint
YIELDS 4 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 medium cucumber
  • 1 lb thin asparagus, tough ends trimmed
  • 1 lemon
  • 2 cups cold water
  • 5-6oz baby spinach
  • 1 ripe avocado
  • ¼ cup fresh mint, plus more for garnish
  • ¼ cup fresh basil
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Go Raw Sprouted Pumpkin Seeds


  1. Peel cucumber, cut off ends, and roughly slice into 2-inch pieces.
  2. Cut off tough ends of asparagus and slice asparagus spears into roughly 2-inch pieces.
  3. Zest lemon for garnish and juice it.
  4. Place asparagus into blender with ½ cup water and purée until smooth. Add spinach, cucumber, another ½ cup water, and blend until thoroughly puréed. Add avocado, mint, basil, and lemon juice; purée until smooth, adding remaining water a little at a time until soup is desired consistency. Season with salt and pepper. Scrape down sides of blender with a rubber spatula, and purée 5 more seconds.
  5. Pour soup into separate bowls and garnish with Go Raw Sprouted Pumpkin Seeds, lemon zest, and mint.
  6. Serve immediately.

Recipe and photo by Michelle Ritchie

Products used in this recipe

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