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Avocado Soup
[Vegan]

PC By: Patrick Calhoun

Author Bio

Two years living in Cozumel, Mexico turned Patrick into a Mexican food foodie. He is... Read More

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Avocado

Avocado Soup [Vegan]

283

Dairy Free

Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock!

Ingredients You Need for Avocado Soup [Vegan]

For the Soup:

2 avocados
5 cups vegetable stock
1/2 onion
1/4 jalapeno
1 garlic clove
15-20 sprigs cilantro
1-2 limes
3/4 teaspoon salt
freshly cracked black pepper
Crema (optional)
hot sauce (optional)

For the Vegetable Stock:

2 onions
3-4 carrots
3-4 stalks celery
1/2 parsley bunch
2 bay leaves
10-15 whole black peppercorns
1 gallon cold water

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How to Prepare Avocado Soup [Vegan]

To Make the Vegetable Stock:

Start by roughly chopping 2 onions, 3-4 carrots, and 3-4 celery stalks. Add these to a gallon-sized pot along with a dollop of oil.
Let the veggies sweat until they are just starting to soften (approx. 10 minutes).
Fill the pot to the brim with cold water and add 1/2 parsley bunch, 10-15 whole black peppercorns, and 2 bay leaves.
Bring to a boil and then reduce heat to a simmer. Let simmer for about an hour.
Strain the stock. You can keep the veggies around to munch on if you want. You'll need 5 cups of this stock for the Avocado Soup. Store leftover stock in the fridge where it will keep for at least a few days, or in the freezer where it will keep for months.

To Make the Avocado Soup:

Start by cooking 1/2 onion, 1/4 jalapeño and 1 garlic clove in a dollop of oil over medium heat.
When the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender or food processor along with 5 cups of stock, 15-20 sprigs of cilantro, the juice of 1 lime, 1/2 teaspoon salt, and some freshly cracked black pepper. Combine well.
Add the flesh of 2 avocados and pulse blend (I usually leave the avocados chunky). Taste for seasoning.
Add another 1/4 teaspoon salt (so that is 3/4 teaspoon total) and another squeeze of lime.

Notes

This is typically served lukewarm or chilled. If you are using freshly made stock you can serve it right out of the blender, otherwise you can warm it up lightly in a saucepan over medium heat. Additional garnishes include vegan Crema, black pepper, and definitely a final burst of acidity (lime juice or hot sauce). Store leftovers in an airtight container in the fridge.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.