Avocado Soup


2 Avocados deseeded (a little firm to the touch)
1 Jalapeno sliced and de-seeded
1 Tbsp Extra Virgin Olive Oil
1 Shallot julienned
2 Tbsp Ginger shredded
¼ Cup Arla Original Cream Cheese Spread
1 Tsp salt
2 Cups coconut water
1 Tbsp Almonds whole (To put in soup)
1 Tbsp Pistachios shelled (To put in soup)
1.5 Cup water
1 Tsp taco seasoning
Cilantro for garnish
1 Tbsp almonds and pistachios For Garnish
½ Lime Freshly squeezed

2. Directions

  1. In a blender, add the avocado
  2. Add the jalapeno
  3. Add the salt
  4. Add the coconut water
  5. Add the nuts and a few sprigs of cilantro
  6. Add the Arla Cream Cheese
  7. Blend until it’s very smooooooooth. Set aside
  8. In a small pan, add the oil and heat it on medium for 20 seconds
  9. Add the shallots and let them brown
  10. Add the ginger and stir
  11. After 30 seconds, reduce heat to as low as it will go
  12. Slowly add the avocado mixture to it
  13. Add the water and taco seasoning. Mix well
  14. Heat on low for about 3-5 minutes. When you start seeing the bubbles “burping”, turn off the heat
  15. Transfer to a soup bowl and serve immediately

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