Photo: Cala
Chilled California Avocado Soup with Coconut Milk Recipe
11 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
726
Calories
9g
Protein
63g
Fat
42g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive oil
- 1/2 medium yellow onion, finely chopped
- 1/2 large jalapeno pepper, seeds & membranes removed (if desired), and minced
- 2 cloves garlic, minced
- 1 tbsp minced fresh mint leaves
- 3 California avocados, peeled and cut into eights
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 1/2 cups vegetable broth
- 1/3 cup lite coconut milk
- 1/3 cup diced tomatoes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes