Spicy Avocado Lime Soup Cleanse
Spicy Avocado Lime Soup Cleanse
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, small, chopped
- 2 garlic, cloves, minced
- 1 jalapeño, seeded and minced (for less heat, remove seeds and membranes)
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 avocados, large, ripe, pitted and scooped
- 1/4 cup lime juice, freshly squeezed (from about 2-3 limes)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat the olive oil in a medium-sized pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 2
Stir in the minced garlic and jalapeño. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the vegetable broth and add the ground cumin, kosher salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 4
Remove the pot from the heat. Carefully add the scooped avocado flesh, fresh lime juice, and 1/4 cup of chopped cilantro to the pot.
⏱️ 2 min - 5
Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth. (If using a standard blender, make sure to vent the lid to allow steam to escape and avoid pressure buildup).
⏱️ 3 min - 6
Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or lime juice to your preference. Serve the soup hot, garnished with additional fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Lime Soup Cleanse
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, small, chopped
- 2 garlic, cloves, minced
- 1 jalapeño, seeded and minced (for less heat, remove seeds and membranes)
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 avocados, large, ripe, pitted and scooped
- 1/4 cup lime juice, freshly squeezed (from about 2-3 limes)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat the olive oil in a medium-sized pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 2
Stir in the minced garlic and jalapeño. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the vegetable broth and add the ground cumin, kosher salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 4
Remove the pot from the heat. Carefully add the scooped avocado flesh, fresh lime juice, and 1/4 cup of chopped cilantro to the pot.
⏱️ 2 min - 5
Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth. (If using a standard blender, make sure to vent the lid to allow steam to escape and avoid pressure buildup).
⏱️ 3 min - 6
Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or lime juice to your preference. Serve the soup hot, garnished with additional fresh cilantro.
⏱️ 1 min