Avocado Cream Soup

Avocado Cream Soup

4 Servings


1 clove garlic
2 avocados, peeled and pitted
1 tbsp  coconut oil or olive oil
2 cups hot water
1/4 small yellow onion, finely minced
juice of 1 lemon
1 red pepper, diced
2 tomatoes, diced
1 cup mushrooms, sliced
3-4 sprigs fresh basil 


In a food processor or high-powered blender, blend avocado, lemon juice, garlic and hot water.

Set aside.

Heat the oil in  a medium pan with tall sides over medium-high heat.

Sauté mushrooms, red pepper, onion, tomato, and basil until they begin to soften.

 Add avocado mixture and heat through until its all done.


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