CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP WITH GREEN PEPPERCORNS
Make and share this Avocado Soup With Green Peppercorns recipe from Food.com.
Provided by evelynathens
Categories Fruit
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
- Purée the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
- Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.
Nutrition Facts : Calories 350, Fat 32.8, SaturatedFat 4.7, Sodium 13.1, Carbohydrate 16.6, Fiber 11.5, Sugar 1.9, Protein 3.6
INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip
Provided by Pace
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
- Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
- Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
- Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams
AVACADO SOUP WITH GREEN PEPPERCORNS
Steps:
- 1. In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.
- 2. Add avocados and stock, bring to a boil, then reduce heat to medium; Cook 20 minutes.
- 3. Cool to room temperature.
- 4. Puree soup in blender until smooth.
- 5. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.
- 6. Serve garnished with cilantro and peppercorns.
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