Spring Green Soup with Spinach, Avocado, Asparagus, and Mint

Spring Green Soup with Avocado & Asparagus


Serves 4-6

vegan, gluten-free, dairy-free, nut-free


  • 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