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Meatless Monday: Avocado Cream of Mushroom Soup

I love avocados more than anything. I eat a whole one every day (not in one sitting but throughout the day an entire avocado is definitely consumed). I use them to make creamy sauces, indulgent raw chocolate mousse, and always in salads. I even use it in homemade “do-it-yourself” face masks to give my skin a refreshing and vibrant glow.
Consuming one every day may even be the reason I rarely get sick. An avocado a day might help keep the doctor away…

In just one avocado your body fills up on vitamins A, C, E, K, B6, high amounts of potassium and of course that “healthy” fat. It also helps improve the absorption of nutrients, reduces signs of aging and regulates your blood sugar.

I had never tried avocado in my homemade soups until now. Using the avocado as this soup’s base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?

This recipe was adapted from Paleo Plan

Ingredients

  • 2 avocados, peeled and pitted
  • juice of 1 lemon
  • 1 clove garlic
  • 2 cups hot water
  • 1 tbsp (15 mL) coconut oil
  • 1 cup (128 g) mushrooms, sliced
  • 1 red pepper (capsicum), diced
  • 1/4 small yellow onion, finely minced
  • 2 tomatoes, diced
  • 3-4 sprigs fresh basil

Directions

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

 

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

3. Sauté mushrooms, red pepper (capsicum), onion, tomato, and basil until they begin to soften.

 


4. Add avocado mixture and heat through.

 

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 2 - 4

Calories: 230

Fat: 18g

Trans Fat: 5g

Cholesterol: 0mg

Sodium: 20mg

Carbohydrates: 17g

Fiber: 8g

Sugars: 6g

Protein: 4g