Avocado Soup

Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! 

AVOCADO SOUP [VEGAN]

INGREDIENTS

FOR THE SOUP:

• 2 avocados
• 5 cups vegetable stock
• 1/2 onion
• 1/4 jalapeno
• 1 garlic clove
• 15-20 sprigs cilantro
• 1-2 limes
• 3/4 teaspoon salt
• freshly cracked black pepper
• Crema (optional)
• hot sauce (optional)

FOR THE VEGETABLE STOCK:

• 2 onions
• 3-4 carrots
• 3-4 stalks celery
• 1/2 parsley bunch
• 2 bay leaves
• 10-15 whole black peppercorns
• 1 gallon cold water

PREPARATION

TO MAKE THE VEGETABLE STOCK:

1. Start by roughly chopping 2 onions, 3-4 carrots, and 3-4 celery stalks.  Add these to a gallon-sized pot along with a dollop of oil.
2. Let the veggies sweat until they are just starting to soften (approx. 10 minutes).
3. Fill the pot to the brim with cold water and add 1/2 parsley bunch, 10-15 whole black peppercorns, and 2 bay leaves.
4. Bring to a boil and then reduce heat to a simmer.  Let simmer for about an hour.
5. Strain the stock.  You can keep the veggies around to munch on if you want.  You’ll need 5 cups of this stock for the Avocado Soup.  Store leftover stock in the fridge where it will keep for at least a few days, or in the freezer where it will keep for months.

TO MAKE THE AVOCADO SOUP:

1. Start by cooking 1/2 onion, 1/4 jalapeño and 1 garlic clove in a dollop of oil over medium heat.
2. When the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender or food processor along with 5 cups of stock, 15-20 sprigs of cilantro, the juice of 1 lime, 1/2 teaspoon salt, and some freshly cracked black pepper.  Combine well.
3. Add the flesh of 2 avocados and pulse blend (I usually leave the avocados chunky).  Taste for seasoning.
4. Add another 1/4 teaspoon salt (so that is 3/4 teaspoon total) and another squeeze of lime.

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