Chilled Avocado Soup
Lime juice enhances the flavor of the avocado and ensures that the soup will hold its green color for up to two hours.
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
Total Timeunder 2 hours
Make Ahead RecipeYes
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
Taste and Texturecreamy, herby
Type of Dishcold soup, soup
- 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
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.
2008 Robin Robertson