Avocado Soup Recipe
Avocado soup is one of my favorite recipes to make during the summer months. Not only is it cool, refreshing, and requires no cooking, but it is also incredibly delicious.
Ingredients
- 4 cups stock, see notes
- ¼ cup fresh lime juice
- ¼ cup cilantro
- 2 ripe avocados, skin and pit removed
- 2 green onions, green part only
- 1 clove garlic
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro
Instructions
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.4 cups stock, ¼ cup fresh lime juice, ¼ cup cilantro, 2 ripe avocados, 2 green onions, 1 clove garlic, 1 teaspoon sea salt, ¼ teaspoon ground cumin
- Serve on its own or with any of the optional toppings.Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro
Notes
Broth: I like to use bone broth (like my beef bone broth or chicken broth) in my soup recipes, including this one. If you choose to use vegetable broth, you may need to add a little extra salt.
Store leftovers: Pour any leftover soup into a clean glass jar and keep it in your fridge for 3-4 days. I don't recommend freezing this soup.
Serving: 1 ¼ cups, Calories: 180kcal, Carbohydrates: 14g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 1530mg, Potassium: 532mg, Fiber: 7g, Sugar: 3g, Vitamin A: 784IU, Vitamin C: 16mg, Calcium: 22mg, Iron: 1mg