Chilled Avocado Soup

Name: Chilled Avocado Soup
Ingredients: 2 ripe Haas avocados , peeled and pitted; ½ cup vegan sour cream; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped scallion; 1 teaspoon chopped garlic; 1 tablespoon fresh lime juice; 2 cups Vegetable Broth (see Notes); ¾ teaspoon salt; ¼ teaspoon Tabasco or other hot pepper sauce; Sunflower seeds , for garnish

Chef

Robin Robertson

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Cookbook

Vegan Fire & Spice

Published by Vegan Heritage Press

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This image courtesy of Robin Robertson

Lime juice enhances the flavor of the avocado and ensures that the soup will hold its green color for up to two hours.

NotesVegetable Broth

Amounts and types of vegetables may be varied, but avoid strong-flavored vegetables, such as cabbage, that might overpower the broth.

1 tablespoon cold-pressed canola oil

2 large onions, quartered (including peel)

2 celery ribs, coarsely chopped (including leaves)

3 carrots, coarsely chopped

1 potato (skin on), sliced

2 garlic cloves, unpeeled, crushed

½ cup chopped parsley (including stems)

2 bay leaves.

1½ teaspoons salt

¾ teaspoon black peppercorns

Heat the oil in a large pot. Add the onions, celery, and carrots, cover and cook 5 minutes over medium heat. Add the potato, garlic, parsley, bay leaves, salt, and peppercorns. Cover vegetables with twice the amount of water. Bring to a boil, then reduce the heat to a low simmer. Simmer for an hour or more. Strain through a colander into another pot. The broth can now be used in recipes or cooled, portioned, and stored in the freezer for future use.

Makes about 10 cups

Serves4

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecreamy, herby

Type of Dishcold soup, soup

Ingredients

2 ripe Haas avocados, peeled and pitted
½ cup vegan sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon chopped scallion
1 teaspoon chopped garlic
1 tablespoon fresh lime juice
2 cups Vegetable Broth (see Notes)
¾ teaspoon salt
¼ teaspoon Tabasco or other hot pepper sauce
Sunflower seeds, for garnish

Instructions

In a blender or food processor, combine the avocados, vegan sour cream, cilantro, scallion, and garlic. Process until smooth. Add the lime juice, broth, salt, and Tabasco and process until smooth and creamy. Refrigerate, covered, for up to 2 hours, until chilled. Serve garnished with sunflower seeds.