By Jamie Webber
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.
Avocados have A, C, E, K, B6 vitamins with high amounts of potassium and “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?
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.
This recipe was adapted from Paleo Plan.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 - 4
Trans Fat: 5g