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    Home

    Avocado Soup

    May 16, 2018 By Patrick

    Recipe Progress:
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    This is a delightful Avocado Soup that makes for a light, refreshing meal.

    I've found that it tastes best made with vegetable stock (as opposed to chicken stock) so I'll include instructions on how to whip up some homemade veggie stock if you want to give it a whirl.

    Keep in mind that the veggie stock is flexible.  Don't worry about using the exact ingredients I'm using, you can simply use what veggies you have on hand and most likely you'll still end up with a stock that is far superior to anything you can buy at the store.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    A good starting point for a gallon of stock is two pounds of mirepoix (1 pound onions, 1/2 pound carrots, 1/2 pound celery).

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    This will roughly translate into 2 onions, 3 medium carrots and 3-4 stalks of celery, but don't sweat weighing out the veggies as your stock isn't concerned about appearances.

    Chopping these up into smaller chunks will help expose more of the veggies to the simmering water.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Start by giving these a sweat in some oil using a gallon-sized pot.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Once the veggies are softened you can add the aromatics.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    We're adding 1/2 bunch parsley, bay leaves, and about 10-15 peppercorns (approx. 1/4 teaspoon), along with cold water filled to the rim.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Use high heat to bring this to a boil and then reduce heat to a simmer.

    An hour later it'll look something like this:

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    And your kitchen will smell like a dream!

    Letting it simmer for longer will concentrate the flavor, but of course it depends on how hungry you are!    I simmered this batch for an hour and that is enough to give this soup a strong base to work with.

    Strain the stock but you can definitely keep the veggies around to munch on.

    You're left with close to a gallon of light, vibrant freshly made vegetable stock.  Easy right?

    strained vegetable stock in mixing bowl

    This stock freezes well, so feel free to tuck some away for future use.   You'll need 5 cups of it to make the Avocado Soup.

    For the soup, start by cooking 1/2 onion, 1/4 jalapeno, and a single garlic clove in a dollop of oil.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    You can chop them roughly as all of this is going into the blender eventually.

    And note that 1/4 jalapeno gives the soup just a hint of heat, but keep the rest of the jalapeno on hand in case you want a more fiery version.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Once the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender along with:

    5 cups of your awesome stock
    15-20 sprigs of cilantro
    1/2 teaspoon salt
    freshly cracked black pepper
    juice of 1 lime

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    I like to combine this before adding the avocados so give it a good whirl.

    Once combined, add the flesh of 2 avocados and pulse blend (I leave the avocados a bit chunky).

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    And now take a taste, but don't eat it all!

    I added another 1/4 teaspoon of salt (so that is 3/4 teaspoon total) and another healthy squeeze of lime.

    If all went according to plan you've got a light, vibrant soup that will work wonders on not-so-sunny days.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    So good!

    This is typically served lukewarm or chilled.  And since your batch of stock is still warm you can chow down on this right out of the blender.

    There are loads of options for final garnish but I definitely recommend a final burst of acidity.  Lime juice or hot sauce are good choices (or both!), and you can't go wrong with some Crema and freshly cracked black pepper.

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Store the leftovers in an airtight container in the fridge.  Give it a try the next day and you'll know if you prefer this Avocado Soup warm or chilled.

    I like the lukewarm version best, maybe because it's a reminder of that versatile stock that just made its way into the kitchen.  Well done!

    Okay, next up we'll take a look at making a batch of Homemade Chicken Stock.  Click the 'Mark Complete' button down below to continue.

     

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! mexicanplease.com

    Avocado Soup

    Here's a delicious Avocado Soup recipe that you can always rely on. Serve it lukewarm or chilled and definitely try it with some freshly made veggie stock! 
    4.24 from 17 votes
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4 (6 cups)
    Calories: 281kcal
    Author: MexicanPlease

    Ingredients

    • 2 avocados
    • 5 cups vegetable stock
    • 1/2 onion
    • 1/4 jalapeno
    • 1 garlic clove
    • 15-20 sprigs cilantro
    • 1-2 limes
    • 3/4 teaspoon salt
    • freshly cracked black pepper
    • Crema (optional)
    • hot sauce (optional)

    For the vegetable stock:

    • 2 onions
    • 3-4 carrots
    • 3-4 stalks celery
    • 1/2 parsley bunch
    • 2 bay leaves
    • 10-15 whole black peppercorns
    • 1 gallon cold water

    Instructions

    • To make the vegetable stock, start by roughly chopping 2 onions, 3-4 carrots, and 3-4 celery stalks.  Add these to a gallon-sized pot along with a dollop of oil.  Let the veggies sweat until they are just starting to soften (approx. 10 minutes). 
    • Fill the pot to the brim with cold water and add 1/2 parsley bunch, 10-15 whole black peppercorns, and 2 bay leaves.
    • Bring to a boil and then reduce heat to a simmer.  Let simmer for about an hour (or longer if you want).
    • Strain the stock.  You can keep the veggies around to munch on if you want.  You'll need 5 cups of this stock for the Avocado Soup.  Store leftover stock in the fridge where it will keep for at least a few days, or in the freezer where it will keep for months.  
    • To make the Avocado Soup, start by cooking 1/2 onion, 1/4 jalapeno and 1 garlic clove in a dollop of oil over medium heat.   When the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender or food processor along with 5 cups of stock, 15-20 sprigs of cilantro, the juice of 1 lime, 1/2 teaspoon salt, and some freshly cracked black pepper.  Combine well. 
    • Add the flesh of 2 avocados and pulse blend (I usually leave the avocados chunky).  Taste for seasoning.  I added another 1/4 teaspoon salt (so that is 3/4 teaspoon total) and another squeeze of lime.
    • This is typically served lukewarm or chilled.  If you are using freshly made stock you can serve it right out of the blender, otherwise you can warm it up lightly in a saucepan over mediumish heat.  
    • Additional garnishes include Crema, black pepper, and definitely a final burst of acidity (lime juice or hot sauce).
    • Store leftovers in an airtight container in the fridge. 

    Notes

    There is lots of leeway when making stock, so don't feel like you have to use the exact ingredients listed.  Feel free to improvise based on what you've got in your kitchen. 
    Lately I also add nutritional yeast to my veggie stock as seen in Better Vegetable Stock. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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