Avocado soup, with its rich, creamy texture, is packed with healthy monounsaturated fats and fibre that keep you full longer. It can help reduce cravings, manage appetite, and research suggests that having avocado regularly can reduce abdominal fat, particularly in women. The nutrients in avocados, including magnesium and healthy fats, support metabolic function. Avocados are packed with essential vitamins and minerals. They are a good source of vitamin K, vitamin E, vitamin C, and B vitamins like folate and vitamin B6. For the soup, use a low-calorie broth like vegetable broth instead of heavy cream.
Ingredients
- 1 ripe avocado, cored and halved
- 1 medium-sized onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 tbsp chopped cilantro
- 1 tsp toasted almonds, slivered
- 2 tbsp olive oil
- 4 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons plain Greek yoghurt
- 1 tsp cumin
- 1 tsp chili powder
- Salt as per taste
- Black pepper as per taste
- Water, as needed
Method
- Pour in 1 tablespoon of oil in a pan. Add in the onion, garlic and cook-stir till the onion browns slightly. Don’t let onion-garlic burn.
- Put the avocado flesh in a bowl. Mash and add in the garlic mixture, lemon juice, broth, cumin, pepper, salt, water, and cilantro. Mix well.
- Transfer this mixture into your processor and blend until you get a smooth mixture.
- Top the soup with a dollop of Greek yoghurt.
- Always add the almonds just before serving to ensure they remain crunchy and don’t get soggy in the soup.