You Need To Try This Family Recipe | Avocado Soup

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides sweetness without heat.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water reduces sodium while maintaining flavor.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: crackers

Baked pita chips offer crunch with less fat.

Prepare a poblano chili by blackening it over a naked flame until the skin is charred.

Place the blackened chili in a bowl, cover, and let it sweat for 10 minutes to make peeling easier.

Cut 3 corn tortillas into strips and then into small pieces for to toppos.

Pan-fry the tortilla pieces in 2 tablespoons of neutral oil over medium-high heat until crispy, then drain on paper towel and sprinkle with salt.

Finely dice the onion and set aside.

Finely dice the garlic and set aside.

Peel the poblano chili, remove the seeds, and roughly dice it.

Slice the avocados in half, remove the pit, and scoop the flesh into a bowl.

Blend the diced poblano chili, avocado, and 500 mL of chicken stock until smooth, adding more stock if needed for consistency.

In a saucepan, heat 2 tablespoons of avocado oil and sauté the diced onion with a pinch of salt until softened and translucent (about 2 minutes).

Add the diced garlic and cook for another 2 minutes without browning.

Add the avocado puree to the saucepan, along with an additional 250 mL of stock, and heat gently without boiling for about 2 minutes, stirring regularly.

Taste for seasoning and adjust with salt if necessary.

Ladle the soup into bowls, top with to toppos, and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens