Name: Creamy Avocado Soup
Yield: 4 servings
Ingredients: 2 large ripe avocados, pitted and peeled; Juice of 1/2 lemon; 1 recipe Vegan Sour Cream (page 7); 2 cups rice milk, more or less as needed; 1 medium red bell pepper, finely chopped; 2 scallions, green parts only, thinly sliced; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh cilantro or parsley; 1 teaspoon ground cumin; 1/2 teaspoon good-quality curry powder; Salt and freshly ground pepper to taste

Servings: 4 persons

2 large ripe avocados, pitted and peeled
Juice of 1/2 lemon
1 recipe Vegan Sour Cream (page 7)
2 cups rice milk, more or less as needed
1 medium red bell pepper, finely chopped
2 scallions, green parts only, thinly sliced
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh cilantro or parsley
1 teaspoon ground cumin
1/2 teaspoon good-quality curry powder
Salt and freshly ground pepper to taste

1
Finely dice enough avocado to make 1 cup, then mash the remainder well.
2
Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.
3
Stir in the sour cream, then enough rice milk to give the soup a slightly thick consistency.
4
Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.
5
Per serving:
6
Calories: 326
7
Total fat: 24g
8
Protein: 7g
9
Fiber: 4g
10
Carbohydrate: 26g
11
Cholesterol: 0mg
12
Sodium: 186mg

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Avocado Soup

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