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Avocado asparagus soup divided between two bowls

Creamy Avocado Asparagus Soup

Roast. Blend. Serve. Enjoy.
Avocado asparagus soup divided between two bowls

Asparagus and avocados are the champions in this incredibly easy-to-prepare soup. It’s a simple solution for enjoyable Paleo comfort food.

This recipe calls for sodium-free stock. If you can’t find stock at the grocery store without added salt, just make your own ahead of time. Frozen veggie scraps make a great base for vegetable stock, or you can use leftover chicken carcass from another meal to brew up a nutritious chicken bone broth.

Once you have the stock on hand, you only need to roast the asparagus and blend everything together. Enjoy your avocado asparagus soup on its own or serve it with your favorite salad.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Fast and Easy.


  • Serves: 2
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
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  • 1 lb asparagus

  • 1 tbsp olive oil

  • 2 cups chicken or vegetable stock, sodium free

  • 1 avocado

  • 1 lemon, juiced

  • 1 tbsp coconut oil


  1. Preheat oven to 425°F.

  2. Toss asparagus with olive oil. Arrange in a single layer on a baking sheet and roast for 10 minutes.

  3. Carefully transfer asparagus to a blender and add remaining ingredients. Puree until smooth. Add additional stock if the soup is too thick.

  4. Pour soup into a large pot and warm gently over medium heat before serving.

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