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Creamy Avocado Soup

June 23, 2014


Avocados are prolific at the moment – it seems like the season is late this year, although many of the ones available are rock hard! I tend to buy the hard ones as they are cheaper and then all of a sudden I have a surplus of ripe ones, needing to be eaten up – all at once!

Avocados are a climacteric fruit, meaning they mature on the tree but ripen off of the tree. This is really lucky because it helps with distribution. Although, they must be mature (fully grown) to ripen properly. Sometimes buying cheap bags of little avocados is false economy as they may never ripen fully.

I am using avocados as a healthy fat on everything! I have them with my scrambled eggs, on toast, with my salads and even with my beef bourginon, last night! Between butter and avocados, I have my fat intake sorted!

Whilst avocados contribute vitamin C & E, folate, and fibre, the mono-unsaturated fat in them helps reduce blood pressure, oxidation & inflammation in your body. Although Chris Kresser says that we shouldn’t over do it as they also contain significant amounts of linoleic acid which is an omega-6 poly-unsaturated fat. Ooops!

So here I am with an excess of really really ripe avocados and I have been struggling to get through them, so what do I make? Soup!

Yep, soup!  The south Americans make a traditional avocado soup which can be served hot or cold. I use quite a different recipe for a cold avocado soup – it’s more like a green gazpacho, but as it’s getting colder here, this stock based recipe is served hot. I have always found avocados to be bitter when cooked. In fact, I really do not like cooked avocados at all. But this recipe is a light creamy soup that tastes distinctly of avocado with no bitterness at all. The secret is to not let it boil. Served hot, warm or cold, it’s an easy one to have at work as often I’m interrupted and lunch can take an hour to consume!

Try it before you pass judgement! Or I’ll inflict my lettuce soup recipe on you!!

1 small onion
1 tab macadamia oil
1000g chicken stock, preferably home-made (or vegetable stock)
150g zucchini (peeled)
juice of 1 lime
1/4 teas cumin
pinch turmeric
pinch cayenne pepper
a few sprigs of parsley and basil
200g nut milk (I used almond but you can use double cream if not dairy free)
2 avocados – 3 if small
1/2 teas salt or to taste
Chop the onion on SP 5 for 3 seconds. Scrape down and add the oil and sauté on SP 1 for 3 minutes VAROMA temp.
Add the rest of the ingredients, except the avocado & milk and cook at 100°C for 15 minutes SP 3.
Allow to rest for 10 minutes to cool to 90°C then add the avocado & nut milk and blend on SP 8 for 15 seconds.
I served this with some “cheat” chicken polpette which was basically a good quality chicken sausage taken out of its skin and pan-fried. You could serve it with some crumbled bacon or some crumbled goats cheese instead!


5 Comments leave one →
  1. crescentmoonramblings permalink
    June 24, 2014 7:26 pm

    When I saw the title of your blog I was a little hesitant about avocado soup. Like you, I have found heated avocado to be bitter and displeasing. I’m keen to give this soup a go though.

    • June 24, 2014 9:22 pm

      You will be pleasantly surprised. Go easy on the lime and add enough for your own taste. I like it limey but mark didn’t. Interestingly, the post was not very popular!!!!

      • crescentmoonramblings permalink
        June 25, 2014 7:54 pm

        Thanks for the tip. I wonder what it would be like as a summer soup and not heated?

      • June 26, 2014 3:41 pm

        If you don’t heat it and use a good quality bone broth it will gelatinise. I use a different recipe for a cold soup. This one works well warm, rather than cold!

      • crescentmoonramblings permalink
        June 26, 2014 3:45 pm

        Oh, great. Thanks for that. I’d have a little disaster on my hands without your guidance. Cheers.

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