A Vegetarian Avocado Soup Recipe that is Super Healthy, Keto Approved, and Assist in Weight Loss as it contains low Carbs, High Amounts of Nutrients, and Lots of Flavors.
If you are kind of a person who loves to lead a healthy lifestyle, enjoying a meal that is fresh and derived from mother nature and contains the aroma, then this avocado soup recipe is best for you whenever you want flavors and nutritions together.
This a delicious Avocado Soup made with simpler ingredients that can add the aroma to your recipe. Nutritionists suggest that avocado is a rich source of essential vitamins and minerals, thus adding avocado in your meals in whichever way can be good for everyone. Avocado soup makes you feel satisfied and can make you feel fulfilled for about 5 hours that ultimately helps in reducing weight.
Those who are looking for vegetarian and weight recipes can be a great recipe for a change that also adds so many nutrients to your meal.
You can also make it for your family as this recipe can be served for 6 people.
Nutrition Fact of Avocado Soup Recipe: 324 calories, 758 mg of sodium, 29 grams of fat, 7 grams of fiber, 5 grams saturated fat, and 2 grams of protein
How To Make Healthy Vegetarian Avocado Weight Loss Soup Recipe
One Diced White Onion
Three Tablespoons of Olive Oil (Extra Virgin)
Four Cups of Vegetable Stock
Two Chopped, Seeded, and Stemmed Serrano Chiles
Four Pitted and Halved Ripe Avocado
Two Tablespoons of Lime Juice
Three Chopped Garlic Cloves
One-Third Cup of Chopped Cilantro
One Cup of Water
One Teaspoon of Grounded Black Pepper
Half Cup of Pumpkin Seeds
Two Teaspoon of Grounded Cumin Seeds
Half Cup of Mexican Crema
One-Eighth Teaspoon of Ancho Chilli Powder
Chopped and Seeded Jalapeño
Directions To Make Avocado Soup:
- Take a medium-size skillet, pour about two tbsp of olive oil and heat it on medium heat. Now add chopped onion, garlic, and serrano chiles. Stir the ingredients for about two minutes, till tender as the onion gets soft and brownish. Now set them aside.
- Next, scoop the ripe avocado and take out its flesh in the large bowl and mash it thoroughly. In this, add the prepared onion, vegetable stock, two tablespoons lime juice, chopped cilantro leaves, water, kosher salt, coarsely grounded black pepper, and cumin seeds. Now, transfer this mixture into the food processor and blend thoroughly until it becomes smooth. Pour the smooth mixture using a strainer in the large bowl. Cover the bowl and set it aside for about 20 minutes.
- Take a large size skillet and add the remaining one tbsp of olive oil in the skillet and heat it over medium heat. Now add pumpkin seeds into the oil and cook them until they start popping and get little toasted for about three minutes. Then add the remaining two tbsp of lime juice and ancho chili powder. Stir the ingredients continuously till the lime juice evaporates. And set it aside for cooling.
- Now it’s time for serving, divide the avocado soup into 6 same-size bowls. Drizzle the soup with Mexican crema and garnish it with toasted pumpkin seeds, and chopped jalapeño.