Spicy Avocado Soup
This smooth, green Spicy Avocado Soup is a creamy delight that can be sipped warmed or chilled. The green chilies in this recipe are what add the spice; they are an amazing, subtle ingredient used often in Mexican cuisine to help turn up the heat! The lime green color of the peppers blends nicely with the avocado in this recipe. Note: Choose ripe avocados when making this Paleo dish to get the best taste and consistency.
Serves 3–4
1 tablespoon olive oil
1 medium onion, chopped
1–2 jalapeños, seeded and chopped
1 tablespoon minced garlic
1⁄2 cup lime juice
1 canned green chili, chopped
1 (28-ounce) container vegetable broth
5 ripe avocados, pitted, peeled, and chopped
- In a large stock pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 5–6 minutes. Add chopped jalapeño and garlic and sauté for an additional 5–6 minutes. Add lime juice and green chili pepper and turn heat up to high. Stir ingredients.
- Add broth and bring to a boil. Turn off heat to cool broth slightly. Add avocado chunks once cooled, and blend with an immersion blender until smooth.
- Turn heat up to medium and simmer until warmed through (about 10 minutes). Serve warm.
