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This Recipe Provided by Bakery on Main

Cilantro Avocado Soup with Walnut ‘Croutons’

posted by regnisaw@yahoo.com 2 years ago



Ingredients


½ cup uncooked quinoa


½ lb. fresh asparagus, cut into 2 inch pieces, ends trimmed


2 cups cold water


1 cup fresh baby spinach


¼ cup fresh cilantro, finely chopped


1 large cucumber, peeled and diced


½ tsp. sea salt


¼ tsp. freshly ground black pepper


1 ripe avocado, peeled and pitted


2 Tbsp. fresh lemon juice


1 cup Bakery on Main Apple Raisin Walnut Granola, used as ‘crouton’ topping


Directions


Cook quinoa according to package directions. Set aside. Puree asparagus in a blender with ½ cup cold water until smooth. Add spinach, cilantro, cucumber, sea salt, pepper and another ½ cup water. Blend until thoroughly pureed. Add avocado and lemon juice; puree until smooth, slowly adding remaining 1 cup of water. Add cooked quinoa and pulse for another 10 seconds, then transfer to four serving bowls. Top with Main Apple Raisin Walnut Granola ‘croutons’ and serve. (Serves: 4)




tags:  cilantro avocado soup with walnut ‘croutons’, bakery on main, soups, quinoa
 
 
 
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