Avocado Soup

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 people
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I am a soup kind of mood lately, but when you purchase way too many avocados and they all are ripe at the same time, creativity comes on hand. This is my creation and with an handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant soup that can be served chilled in the summer months and warm in the cooler months.

To make it dairy-free, omit the butter and the sour cream, which is optional.

Giangi's Kitchen Signature

 

Nutrition Facts
Avocado Soup
Amount Per Serving
Calories 316 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 5g 25%
Cholesterol 10mg 3%
Sodium 602mg 25%
Potassium 847mg 24%
Total Carbohydrates 17g 6%
Dietary Fiber 10g 40%
Sugars 2g
Protein 4g 8%
Vitamin A 6.2%
Vitamin C 44.9%
Calcium 4%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Avocado Soup

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, peeled
  • 1 cup Italian parsley, finely chopped
  • 1 cup onion, finely chopped
  • 4 avocados, ripe, shell and pit removed
  • 1/2 teaspoon white pepper
  • salt
  • 1 teaspoon hot sauce
  • 4 cups chicken broth
  • 1 lemon squeezed
  • sour cream
  • pomegranate seeds

Instructions

  1. Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.

  2. Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.

  3. Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.

  4. Serve hot with a dollop of sour cream. Or serve cold.

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