Cream of Avocado Soup
When it comes to soups, I can say that I love all types and variations. But this vegan cream of avocado soup is definitely one of my favorites out there! It's yummy, healthy and super easy to make!
Ingredients
- 2 cups veggie broth
- ½ tsp cumin seeds
- 1 Tbsp coconut oil
- 1 red chili dry
- 1 Tbsp lemon juice
- 1 red onion chopped
- 3 garlic cloves chopped
- 1 celery stalk chopped
- 1 can coconut milk divided
- 3 small avocados peeled and pitted
- ⅓ cup cilantro
- 1 tsp chili flakes
- rice chili crisps optional
Instructions
- Heat a pot on medium.
- Add the cumin seeds and chili and dry fry for about a minute.
- Add the coconut oil and let melt.
- Add the chopped onion, garlic and stir-fry for about 3 minutes, until fragrant.
- Add the celery and cook for about 4 more minutes.
- When nice and soft, add the veggie broth and bring to a boil.
- Simmer for about 5 minutes. Take out the chili.
- Add half a can of coconut milk, lemon juice, avocados, cilantro, chili flakes, and broth to a food processor.
- Blend until smooth and incorporated.
- To serve, divide between bowls, add about 2 Tbsp saved coconut milk on each, sprinkle with additional chili flakes and rice chili crisps.
- Bon appetit!
Nutrition
Calories: 168kcalCarbohydrates: 18gFat: 11gFiber: 8gSugar: 3g
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