• 1 lb asparagus
  • 1 tbsp olive oil
  • 2 c sodium-free chicken or vegetable stock
  • 1 avocado
  • 1 lemon, juiced
  • 1 tbsp coconut oil
  1. Preheat the oven to 425°F.
  2. Toss the asparagus with olive oil. Arrange in a single layer on a baking sheet and roast for 10 minutes.
  3. Carefully transfer the asparagus to a blender and add the remaining ingredients. Puree until smooth.
  4. Add additional stock if the soup is too thick. Pour the soup into a large pot and warm gently over medium heat before serving.