Avocado Cream of Mushroom Soup

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?

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.

This recipe was adapted from Paleo Plan.

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