VEGE Mexican Avocado Soup

[Guest guest]

Mexican Avocado Soup

 

1 Tablespoon of canola oil

1 quart broth

2 yellow onions, chopped

4 garlic cloves, chopped

2 jalapeno peppers, seeded and minced

4 to 5 avocados, cut into chunks

1/2 cup sour cream

1/2 cup chopped cilantro

2 Tablespoons of freshly squeezed lime juice

salt and pepper

 

Heat oil in large soup pot over low heat and add onions, garlic, jalapenos, salt

and pepper, and cook for 10 minutes, stirring often.

Add avocados and broth and bring to a boil, turn heat to a simmer and simmer for

15 to 20 minutes until avocados are soft. Add sour cream and bring back to a

simmer. Immerse soup into the blender and puree until smooth, do this in

batches and put back into pot.

Stir in the cilantro and lime. Serve.

 

Garnish the bowls of soup with:

few kernels of corn, diced tomato and a few chopped green onion tops.