A simple light and refreshing soup that can be served warm or cool with chili for an added kick.
I feel like I’ve been out of the loop lately; as if life sucked the energy right out of me so I apologize if URBAN BAKES has been kind of quiet. Since Sunday, I felt as if I experienced a major serotonin-dopamine crash. The best way to describe it is like a prolonged hang over and I don’t even drink! Or maybe I’m just getting old. Regardless of that matter, I’m glad I was able to see my family for a housewarming dinner party I threw last Saturday.
I must admit, I can get a little crazy even when I throw a simple get-together. Sometimes, I take it a little overboard but that’s just me. It’s my own fault for feeling the way I did this week. From finishing my 1st blogiversary (which was super exciting all on its own), to shopping like a madwoman for the perfect lamps- perfect candles- perfect table décor- etc., to making sure every nick and cranny of my apartment was clean and tidy, to the actual cooking and hosting of the party, it is of no wonder why I physically crashed on Sunday! It took me nearly a week to recover. Ha! That’s a lie; exaggerating a bit, but I really needed half a week for some time to myself. With all of the stress I went through to getting everything just right, I realized afterwards I forgot to make this soup as part of the 1st course of the dinner!I had more than enough food so it went without notice however, I still had ripened avocados and a bushel of mint I couldn’t let go to waste. So, I made it today and it just so happens to match with the St. Patrick’s Day theme, right?!
This soup is surprisingly good. It’s light with a refreshing flavor of mint that can be spiced with chili powder for that added kick if spicy is your thing. I’ll be hosting another dinner party soon, this time for Wes’ side of the family and just as I first thought, this is the perfect soup to make when hosting a dinner. It can be quickly made and served warm for when the dinner is running on time or cool for the late comers. Avocado Mint Soup also happens to be great for this time of year when the weather begins to become unpredictable as we head into Spring.
A simple light and refreshing soup that can be served warm or cool with chili for an added kick
- 2 avocados, peeled and pitted
- 1/4 cup lemon or lime juice
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 2 cups low sodium,, fat-free chicken broth
- 1 cup heavy cream
- 1/2 teaspoon chili powder (optional)
- 2 tablespoon finely chopped fresh mint
- 1 cup chopped tomatoes (garnish)
- tostada chips
- In small bowl, mash avocados with lemon juice. It's okay to leave it lumpy.
- Season with salt and pepper to taste.
- In a medium sauce pan, over medium-high heat simmer avocado mixture and chicken broth.
- Slowly add heavy cream, chili and mint; stir.
- Bring soup to a boil and simmer for 5 minutes.
- Garnish with tomatoes. Serve warm in mini porcelain bowls or cold in small glass bowls with a side of tostada chips.
Avocado Mint Soup recipe adapted from (p.104) Just Tasting by Robert Zollweg.