Soup it Up
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Aspacado Soup + Spring Favorites

Aspocado Soup-featured-2


Happy Friday friends! Hope you have all had a great week and are looking forward to the weekend. Spring is here and I am totally loving the weather. All the flowers have sprung and so have  the spring vegetables. I am having a delightful time trying new recipes and cuisines both at home and at restaurants. Keeping the spring theme in mind, we decided to do something different this week. In this post you will find  some of the interesting spring recipes I have come across recently in different food blogs as well as our spring recipe for an Avocado Asparagus soup. You can see our recipe at the far end of this post.

As Umami Kitchen subscribers, I thought you all would be interested in learning about these cool food blogs as well as their cool recipes. Well without further ado, read on!


Infused Water Ideas – This refreshing recipe is from I absolutely loved this idea as I am one of those who gets bored of drinking plain water but doesn’t want to get addicted to the sugary drinks. Infused water is a great idea to satisfy the hydration needs of someone like me. I love all the different flavors of infused water this blog introduced me to. If you are someone like me, you should definitely check this out!

Smoked Salmon and Blood Orange Salad w_ Fava Beans & Blood Orange-Honey-Mint VinaigretteSmoked Salmon and Blood Orange Salad w/ Fava Beans & Blood Orange-Honey-Mint Vinaigrette – This colorful recipe is from I love how creative the food posts are how well thought out the recipes are. This recipe brings together the amazing combination of juicy salmon with the smooth vinaigrette and crunchy fava beans.


Minted Pea Soup with Cashew Cream – Its fresh, its creamy, its light and its yummy! peas and cashew cream go very well together, though it seems like an unlikely combo, together they actually pack quite a punch. This recipe comes from and this a great spring soup to serve when your family and friends meet.

Light Summer Rolls with Sweet and Spicy Green Chutney

Light Summer Rolls with Sweet and Spicy Green Chutney – This colorful dish is from The crunchy raw veggies with quinoa make a great combo and the green chutney brings in the much needed zing in the taste. Serve it in your parties and your friends will be sure to enjoy this.


Green Goddess Pasta – This pasta really goes by its name. It truly is a green goddess! This recipe is rich in fibre and as the website says it, this pasta can be a great dish for your meatless Mondays or any day of the week you choose to be vegetarian. It is crunchy yet creamy making it the perfect combo. Try it at home and you will be sure to love it.

And as promised here goes our recipe for this week. Try it at home and let me know how you enjoyed it 🙂

For the Asparagus Avocado Soup: Serves 2

  • 1 bunch of asparagus
  • 2 tbsp olive oil
  • 1 Avocado chopped
  • salt and black pepper
  • 2-3 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 2 cup vegetable stock
  • 2 tbsp feta, crumbled
  • 3 slices bacon, cut into thin strips (Optional)
  • 2 pinches of chili flakes

Note: If desired, for a creamy texture add 1/2 cup Greek Yogurt and reduce vegetable stock 0.5 cup or more. Check the soup consistency and add more of stock or yogurt.


  • Preheat your oven to 400 F. Quarter the asparagus and place into a roasting tray.
  • Drizzle with 1 tbsp of the olive oil and sprinkle and toss with some salt and black pepper.
  • Place into the oven and roast for 25 minutes. Meanwhile fry the bacon in a dry frying pan over a medium-low heat until crisp.
  • Transfer the bacon to a plate lined with paper towel, leaving behind as much of the bacon fat as possible.
  • Add in the roasted asparagus, avocado, salt, vinegar and sugar. Pour in the vegetable stock and greek yogurt give it all a good stir.
  • Blend until smooth using the blender. Adjust seasoning as per taste.
  • Pour into bowls and serve with the bacon, crumbled feta and chili flakes.

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