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🍲 Creamy Avocado and Almond Soup

325 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the onion and garlic in half and peel them. Dice both into very small cubes.
  2. 2. Wash the carrots thoroughly, peel them, and cut off the ends. Dice the vegetables into small cubes as well.
  3. 3. Wash the celery stalks and cut them into small pieces.
  4. 4. Heat oil in a pot over medium to high heat.
  5. 5. Add the prepared vegetables to the pot and sweat them for about 3 to 4 minutes without letting them brown.
  6. 6. Season the vegetables with salt and pepper.
  7. 7. Deglaze the vegetables with milk and vegetable broth, and bring the mixture to a boil.
  8. 8. Let the soup simmer for about 15 minutes over medium heat.
  9. 9. Toast the almonds in a pan over medium heat without adding extra fat.
  10. 10. Remove the almonds from the pan and let them cool on a plate.
  11. 11. Coarsely chop the cooled almonds.
  12. 12. Wash the bell pepper, quarter it, and remove the stem and seeds.
  13. 13. Dice the bell pepper finely.
  14. 14. Wash the cilantro and dry it thoroughly.
  15. 15. Remove the thick stems from the cilantro and finely chop the leaves.
  16. 16. Mix the chopped almonds, diced bell pepper, and cilantro in a bowl.
  17. 17. Lightly season the topping with salt.
  18. 18. Wash the lime and cut it in half.
  19. 19. Squeeze the juice from the lime.
  20. 20. Halve the avocados and remove the pits.
  21. 21. Carefully scoop the avocado flesh out of the skin with a spoon.
  22. 22. Remove the soup from the heat.
  23. 23. Add the heavy cream and the avocado flesh to the soup.
  24. 24. Blend the soup until smooth and creamy using a blender.
  25. 25. Season the soup to taste with salt and lime juice.
  26. 26. Ladle the soup into bowls.
  27. 27. Top the soup with the almond, bell pepper, and cilantro mixture.
  28. 28. Serve the soup immediately.

Nutrition per serving