Cilantro Avocado Soup with Walnut 'Croutons'

Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian Serves 4


  • 1/2 cup uncooked quinoa
  • 1/2 lb. fresh asparagus, cut into 2 inch pieces, ends trimmed
  • 2 cups cold water
  • 1 cup fresh baby spinach
  • 1/4 cup fresh cilantro, finely chopped
  • 1 large cucumber, peeled and diced
  • 1/2 tsp. sea salt
  • 1/4 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
  1. Cook quinoa according to package directions. Set aside.
  2. Puree asparagus in a blender with 1/2 cup cold water until smooth. Add spinach, cilantro, cucumber, sea salt, pepper and another 1/2 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.
  3. Top with Main Apple Raisin Walnut Granola 'croutons' and serve.