Spring is finally here … that time of year when, as E.E. Cummings says, “the world is mud-luscious and puddle-wonderful.” I love everything about this time of year, from the fresh breeze in the air to the perfect, golden way the sun lights up the deep green grass.  In many places, the garden has started growing in earnest and fresh, local produce becomes more readily available. This is the first in a series of five super simple raw and vegan soups to enjoy this spring using in season (and soon to be in season) produce.

Ingredients:

• 12 spears asparagus
• 8 oz mushrooms
• 2 avocados
• 1 medium onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water

Preparation:

• Puree all ingredients in a blender until very smooth. Garnish with a few pieces of chopped onions, mushrooms and asparagus. The flavor and color of this could be intensified by first dehydrating the asparagus and mushrooms.

yield: 2 servings

nutritional information: calories: 430       fat: 32 gr        carbs: 30 gr        protein: 14 gr