Avocado + Almond Soup Recipe

Love avocados? Can’t imagine living in a world without almonds? Well, damn girl this soup is for you!

Sure, this gluten-free, vegan, and sugar-free soup is “taco inspired,” but this Mexican-style soup is oh, so much more than that!

You can thank Lee Holmes, author of the forthcoming book, Heal Your Gut: A Healing Protocol and Step-by-Step Program with Over 90 Recipes to Cleanse, Restore, and Nourish for this brilliant recipe (before you pre-order it on Amazon, of course!).

Avocado + Almond Soup Recipe

2 tablespoons extra virgin olive oil
1 onion, chopped
2 ripe avocados, pitted and peeled
3–4 cups vegetable stock
1/2 cup almond milk
Grated zest and juice of 1 lemon
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
pinch of cayenne pepper
1 garlic clove
Crushed Celtic sea salt
Freshly cracked black pepper, to taste
Cilantro or micro coriander, to serve
Lime quarters, to serve

Heat the oil or butter in a medium saucepan over medium heat. Add the onion and cook for 3–4 minutes or until browned. Transfer the cooked onion to a food processor, add all the remaining ingredients except the pepper, coriander and lime, and process until smooth. Chill until ready to serve. Grind over pepper, garnish with coriander, and serve with the lime quarters.

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Credit: c/o Fair Winds Press, an imprint of Quarto Publishing Group

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