Friday, December 16, 2011

Simple Avocado Soup


With the rush of the holiday season, cooking at home may seem out of reach. But with this simple cold soup, all you need to do is dump everything in a blender, and a few minutes later dinner is served. The soup is very filling, despite not being hot.


Simple Avocado Soup
We made this curried, but try substituting lemon for the lime, basil for the cilantro, and a clove of garlic for the curry powder for a lighter flavor. The curry powder we used has a bit of heat to it; if yours is completely mild, you might want to add a pinch (or more) of cayenne.
Serves 2-3.

1 avocado, pit removed and scooped from skin
1 lime, zested and juiced
1 handful cilantro
1 tbsp curry powder
1 cup light coconut milk
1 cup veggie broth
Salt to taste

1. Combine all ingredients except lime zest in a blender. Blend for a minute or two, until the soup is smooth. Taste, and add salt as needed.
2. If you have time, stick it in the fridge for a few minutes to get colder.
3. Serve, topped with lime zest (and a little more cilantro if you like) and with bread for dunking on the side.


We ate this with a failed attempt at naan - the bread tasted great, but the texture was totally wrong - naan should be soft, with crisp spots where the bubbles darken, and these were crispy all over. I'm still trying to find a simple naan recipe that works.


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