#avocadosoup

This refreshing avocado soup with tomatillos and hatch chile is a perfect blend of creamy, tangy, and spicy flavors. It's a delightful chilled soup that's great for hot summer days or as a starter for any meal.

Ingredients: 2 ripe avocados, peeled and pitted. 6 tomatillos, husked and rinsed. 2 hatch chiles, roasted, peeled, and seeded. 1/2 cup cilantro leaves, chopped. 1/4 cup red onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 lime, juiced. Salt and pepper to taste. Optional toppings: sliced avocado, chopped cilantro, diced red onion, lime wedges.

Instructions: In a blender, combine avocados, tomatillos, hatch chiles, cilantro, red onion, garlic, vegetable broth, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with optional toppings if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

A flavorful and nutritious soup combining the earthy taste of quinoa with the fresh notes of cilantro, topped with creamy avocado slices.

Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 6 cups vegetable broth. 1 bunch fresh cilantro, chopped. 1 lime, juiced. Salt and pepper to taste. 1 avocado, sliced.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Chop up some garlic and mix in some ground cumin and coriander. Mix for one to two minutes. Add the vegetable broth and boil it. Lower the heat, add the rinsed quinoa, and let it cook for 15 to 20 minutes. Add the lime juice and chopped cilantro. Add pepper and salt to taste. If you want to serve the soup hot, add sliced avocado on top. If you want, you can add more cilantro and lime wedges as a garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

6 ripe Avocados 2 Cucumbers 1 cup fresh Spinach 2 Garlic Scapes Juice of 1 ½ Lemon Juice of 1 Lime ½ Tsp. Cayenne Pepper Himalayan Salt Fresh Ground Black Pepper 2 Cups Filtered Water Dill or Cilantro for garnish

Directions:

1. Peel and mash the avocado into the big bowl. 2. Peel, wash and cut cucumber into small pieces. Mix well with avocado. 3. Add well washed spinach, garlic scapes, lemon and lime juice, and filtered water. 4. Blend all ingredients until creamy (you can use Hand Blender). 5. Season with cayenne pepper, salt and fresh ground black pepper. Mix well. 6. Pour the soup into a bowl and garnish with dill or chopped cilantro.