Avocado Soup With Herbs Slivered Radishes And Pistachios Food
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- 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.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO AND VEGETABLE SOUP
From Favorite Vegetarian Recipes cookbook. They recommend serving this soup chilled, like most avocado recipes, but I just can't eat cold soup, so I serve it warm.
Provided by ladyroseofrohan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
- Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
- Put half the vegetable muxture in a blender or food processor, along with the avocado. Process until smooth. Put the mixture in a clean pan.
- Add vegetable stock, milk, and remaining vegetables and cook on low for 3-4 minutes. Transfer to warmed serving bowls and serve immediately, or cover and chill for 4 hours.
Nutrition Facts : Calories 206.9, Fat 14.2, SaturatedFat 2.7, Cholesterol 5.7, Sodium 36.4, Carbohydrate 19.6, Fiber 6, Sugar 4.3, Protein 4.4
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