This Recipe Provided by Bakery on Main

Cilantro Avocado Soup with Walnut 'Croutons'

posted by 8 months ago


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 Tbs. fresh lemon juice

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


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, granola
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