Avocado Soup 4 Net Carbs Recipes

SHRIMP & AVOCADO SALAD (LOW CARBS)

Steps:

• TO MAKE THE DRESSING:.
• Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
• TO MAKE THE SALAD:.
• Cover bottom of skillet with extra-virgin olive oil.
• Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
• Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.

MEDITERRANEAN VEGETABLE SOUP - ATKINS - 5.5 NET CARBS

Steps:

• Heat olive oil in heavy 2-qt saucepan over med-low heat.
• Add onion and cook, stirring occasionally, for 5 min, or until soft.
• Add garlic and cook until fragrant.
• Stir in water, broth, and tomatoes, and bring to a boil.
• Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
• Add the mushrooms, green beans, zucchini, and yellow squash.
• Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
• Divide the soup amid bowls and garnish with the basil and parmesan.

AVOCADO AND BACON SOUP

Steps:

• In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
• Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
• Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS

Steps:

• Cut avocados in half, remove seed, and spoon into food processor.
• Mix with a couple spoonfulls of sour cream and process until smooth.
• Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
• Heat chicken stock in 2 quart saucepan until hot (before simmering).
• Whisk remaining sour cream into saucepan.
• Whisk avocado mixture into saucepan.
• Heat only until hot, DO NOT BOIL.
• Top with diced cilantro and pepper.
• Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.

AVOCADO SOUP - 4 NET CARBS

Steps:

• Heat butter in skillet over med heat until foam subsides. Add scallions and cook, stirring occasionally, for 2 min or until translucent.
• Add 2-1/2 cups chicken broth, bring to a boil, then lower heat and simmer for 3 minute.
• In a food processor, blend the avocados, cream, and remaining 1/2 cup broth until smooth.
• Add the avocado minture to the skillet and cook over med heat, stirring occasionally, for 2 min, or until heated through. Season with salt and pepper and serve.