Avocado Cream of Mushroom Soup
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?
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 4
gf
vegan
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic
- 1 tablespoon coconut oil
- 2 cups hot water
- 2 whole avocado peeled and pitted
- 1 juice fresh lemon
- 1 cup fresh mushrooms sliced
- 1 whole bell pepper, red
- 1/4 small onion minced
- 2 tomatoes diced
- 3-4 sprigs basil fresh
- Carbohydrate 14.8373027777778 g
- Cholesterol 0 mg
- Fat 18.4149861111111 g
- Fiber 8.36076369801329 g
- Protein 3.53172222222222 g
- Saturated Fat 5.11192916666667 g
- Serving Size 1 1 Serving (345g)
- Sodium 17.2844444484514 mg
- Sugar 6.47653907976448 g
- Trans Fat 1.24964861111112 g
- Calories 219 calories
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. http://www.rebootwithjoe.com/meatless-monday-avocado-cream-of-mushroom-soup/
