Zesty Avocado Soup: Your New Favorite Healthy Delight

A creamy avocado soup that blends summer flavors with nutrition, making it a healthy choice for any meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Soup

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons vegetable oil
1 medium yellow onion, diced
2 cloves garlic, thinly sliced
4 cups vegetable broth
1 cup heavy cream or coconut milk for vegan
2 tablespoons fresh lime juice
1 bunch fresh cilantro, packed
1 optional jalapeño, seeded
1 teaspoon ground cumin
to taste kosher salt
2 ripe Haas avocados, pitted and peeled

For Serving

to taste hot sauce
to taste crumbled cotija cheese skip for vegan option
to taste crushed tortilla chips
to taste chopped cilantro

Equipment

large pot
Blender

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add 1 diced medium yellow onion and 2 sliced garlic cloves. Sauté for 5 minutes until translucent.
Pour in 4 cups of vegetable broth, bring to a gentle simmer, then reduce heat and add 1 cup of heavy cream, 2 tablespoons of lime juice, and packed cilantro. Stir and cook for 2-3 minutes.
Remove from heat, let cool slightly, then blend in 2 ripe avocados until smooth.
Return the soup to the pot over low heat. Season with 1 teaspoon of cumin and salt to taste, stirring for 2-3 minutes to warm.
Ladle the soup into bowls and top with hot sauce, cotija, tortilla chips, and cilantro. Serve warm or chilled.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Ensure avocados are ripe for maximum creaminess. Avoid boiling the soup after blending to maintain color and texture.

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