Low Carb Vegan Avocado Soup
⏱ Prep: 45 min🍳 Cook: 1 min✅ Ready: 46 min
227
Calories
5.8g
Net Carbs
3.3g
Protein
20g
Fat
⏱ Prep: 45 min🔥 Cook: 1 min⏰ Ready: 46 min
How to Make It
Step 1
Prepare ½ a cup of vegetable stock and leave to cool to room temperature.
Step 2
Dice the cucumber and avocado into large chunks and add to a blender with the garlic, chilled stock, coconut milk, 1/3 cup of cilantro, cucumber, lime juice plus 1/2 it’s zest.
Step 3
Blend all ingredients until completely smooth. Season to taste and blend again, adding extra stock or water if you prefer a thinner soup. Transfer to a large bowl and refrigerate for 20-30 minutes until chilled.
Step 4
To serve, slice the scallions and scatter over the soup along with the remaining cilantro.
Step 5
Optionally, drizzle with extra coconut milk to serve.
Ingredients
- Avocado – 2 avocado, California
- Garlic – 2 clove
- Scallions – 2 medium
- Cucumber – ½ large
- Vegetable Stock Pot by Knorr – 0.5 cup
- Cilantro – ⅓ cup
- Coconut Milk – ⅓ cup
- Lime Juice Raw – 1 lime yields
- Salt – ⅕ teaspoon
- Black Pepper – ⅛ tsp
- Cilantro – ⅓ cup