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12th May 2017 by: Elizabeth Peyton-Jones

CHILLED ASPARAGUS SOUP

Chilled Asparagus SoupCHILLED ASPARAGUS SOUP
(Serves 2)

1 Tbsp coconut oil
50g white onion, peeled and chopped
300g asparagus, trimmed 3cm from the bottom
2 tsp fresh lemon juice
300ml cold water
100g frozen peas
1 avocado

Melt the coconut oil in a frying pan. Add the chopped onion and sauté for 5 minutes until translucent.

Add the asparagus and sauté for another 2 minutes. Squeeze over the fresh lemon juice, tossing to coat. Transfer to a plate to let cool to the touch. Reserve two stalks to garnish.

In a hi-speed blender, blend all the ingredients together until smooth. Chill for two hours to serve.

About Elizabeth Peyton-Jones

As a naturopath and food and health expert, Elizabeth Peyton-Jones takes a holistic approach to help you revitalise mind and body. She is passionate about healthy eating: her aim is to help people understand that what they eat is fundamental to the way they look and feel, and that small changes to diet and attitudes around food can awaken a more energetic and positive outlook on life.

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