Avocado Soup Recipe

We love this fall-approved avocado soup recipe. In 20 minutes, you can have this hot vegetarian dish! Add in your protein from nuts, or top with mango and crab.

Creamy Avocado Soup Recipe

Serves 2

INGREDIENTS
2 Avocados de-seeded (a little firm to the touch)
1 Jalapeño sliced and de-seeded
1 Tbsp Extra Virgin Olive Oil
1 Shallot julienned
2 Tbsp Ginger shredded
¼ Cup Cream Cheese
1 Tsp salt
2 Cups coconut water
1 Tbsp Almonds whole
1 Tbsp Pistachios shelled
1.5 Cup water
1 Tsp taco seasoning

GARNISHES:
Almonds
Pistachios
Lime Freshly Squeezed
Mango
Fresh Crab
Jalapeño

DIRECTIONS:

In a blender add the avocados, jalapeño, salt, coconut water, nuts pinch of cilantro and cream cheese. Blend until very smooth.

In a small pan, add oil and on medium heat add the shallots to let them brown. Stir in ginger and turn to lowest heat possible.

Slowly Stir in the avocado mixture from the blender. Add the water and taco seasoning mixing well.

Heat on low for 3-5 minutes and turn off when bubbles start to form. Transfer to bowls and garnish and serve!

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