Avocado Soup

Serves: 6 to 8

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The high potassium content found in avocados (more potassium than bananas!) makes them noteworthy when it comes to heart health. Potassium is important for keeping blood pressure in check.

Ingredients

Preparation

In a soup pot over medium heat, add oil and cook the onions, bell pepper and oregano for 6 to 8 minutes or until the onions are tender. Stir in the enchilada sauce, avocados and 3 cups of the stock. Purée in batches in a blender or food processor until smooth.

Return to the pot and heat gently. If you would like the soup a little thinner, add additional stock. Season with lime juice, cilantro, salt and pepper. Serve hot, garnished with chopped avocado, tomato and cilantro. Serve with lime wedges and hot sauce.

Each serving: 160cal, 13g fat (2g sat), 0mg chol, 640mg sodium, 12g carb, 5g fiber, 2g protein

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: avocados, soup

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