Soup#1: Warm avocado soup for cold days
Ingredients (4 servings)
- 6 cups of chicken broth
- 4 cups of cooked, shredded chicken
- 30 ounces of canned beans, drained
- 2 cups of tomatillo salsa verde
- 2 teaspoons of ground cumin
- 2 avocados, diced
Instructions
- Add all the ingredients except for the avocado to a medium saucepan. Stir to combine.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium-low. Cover the saucepan with a lid and simmer for 5-10 minutes.
- Pour the soup into serving bowls, and add the diced avocado.
This soup can be varied by adding various toppings. Here are a few examples:
- Crumbled tortilla chips
- Sour cream
- Chopped fresh cilantro
- Chopped chives
- Poached eggs
Soup #2: Cool avocado soup for warm days
The soup
Ingredients (4 servings)
- 1 small cucumber
- 1 celery stalk
- 2 avocados
- Juice from one lime
- A small handful of fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 teaspoon tamari or dark soy sauce
- 1 cup water
- Ice cubes
Instructions
- Cut cucumber and celery into chunks and place in a food blender.
- Scoop the avocado flesh into the food blender, squeeze over the lime juice and add cilantro.
- Add cumin, coriander, salt, tamari and water. Blend everything until nice and smooth.
- Transfer the soup to serving bowls.
- Place the cashew cream and garnish in individual bowls on the table. (To make it possible for each dinner guest garnish their own soup according to their own preferences.)
- Add some ice to each bowl to cool the soup right before serving it.
The cashew cream
1.) Soak 1 ½ cup of unsalted cashews for three hours.
- Drain the water and wash the cashews.
- Put the cashews in a food blender together with 1 cup of water, 2 tablespoon of lime juice, 1 tablespoon of apple cider vinegar and ½ teaspoon of salt.
- Blend the ingredients until smooth.
Garnish suggestions
- Ground paprika
- Chili pepper flakes
- Garlic sprouts
- Sun-dried tomatoes, chopped
- Chives, chopped
- Raw champignon mushrooms, sliced