Avocado Soup

Ingredients

• 2avocados
• 1.18 litres (5 cups)vegetable stock
• 1/2onion
• 1/4jalapeño
• 1garlic clove
• 15–20 sprigsfresh coriander
• 1–2limes
• 3/4 teaspoonsalt
• to tastefreshly cracked black pepper
• optionalcrema
• optionalhot sauce
• 2onions
• 3–4carrots
• 3–4celery stalks
• 1/2 bunchparsley
• 2bay leaves
• 10–15whole black peppercorns
• 3.8 litres (1 gallon)cold water
• a dollopoil, for the stock vegetables
• a dollopoil, for the soup aromatics

Instructions

1. 1

   Soften vegetables

   Roughly chop the 2 onions, 3–4 carrots and 3–4 celery stalks. Put them in a gallon-sized pot with a dollop of oil and cook for about 10 minutes, until they are beginning to soften.

2. 2

   Add stock aromatics

   Fill the pot to the brim with cold water, then add the 1/2 bunch of parsley, 10–15 peppercorns and 2 bay leaves.

3. 3

   Simmer the stock

   Bring the pot to the boil, then lower the heat and simmer for about an hour, or longer if desired.

4. 4

   Strain the stock

   Strain the stock, keeping the cooked vegetables to eat if you wish. Measure out 5 cups (1.18 litres) for the soup; refrigerate any extra for a few days or freeze it for several months.

5. 5

   Cook the aromatics

   Over medium heat, cook 1/2 onion, 1/4 jalapeño and 1 garlic clove in a dollop of oil. After 5–8 minutes, when the onion has softened and is just beginning to brown, transfer the mixture to a blender or food processor. Add 5 cups (1.18 litres) of stock, 15–20 coriander sprigs, the juice of 1 lime, 1/2 teaspoon salt and freshly cracked black pepper, then blend to combine.

6. 6

   Add avocado

   Add the flesh of 2 avocados and pulse the blender, leaving some chunks if you prefer. Taste and adjust the seasoning; the recipe adds another 1/4 teaspoon salt, bringing the total to 3/4 teaspoon, and another squeeze of lime.

7. 7

   Choose serving temperature

   Serve the soup lukewarm or chilled. If the stock is freshly made, serve the soup straight from the blender; otherwise, warm it gently in a saucepan over medium heat.

8. 8

   Add garnishes

   Finish with crema, black pepper and a final squeeze of lime juice or a dash of hot sauce, if desired.

9. 9

   Store leftovers

   Transfer any leftovers to an airtight container and refrigerate.

What is avocado soup?

Avocado soup is a smooth or slightly textured soup made by blending ripe avocado with stock and seasonings. Chilled avocado soups are found in different food traditions; this version takes a Mexican-inspired direction with jalapeño, coriander and lime.

The homemade vegetable stock gives the soup a savoury base, while the avocado adds a creamy texture without needing to be cooked into the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 0g protein, 0g carbs, 0g fat.

The avocado supplies most of this soup’s fat, while the vegetable stock and vegetables contribute a smaller amount of carbohydrate; the recipe has no substantial protein source. Pair a serving with a protein-rich side such as beans or yoghurt and some bread or salad to make a more balanced plate.

Why make the stock from scratch?

Vegetables: onions, carrots and celery form the stock’s flavour base. Let them soften in the oil before adding water so they begin to release their flavour.

Aromatics: parsley, bay leaves and whole peppercorns season the stock gently during its long simmer. Strain them out before measuring stock for the soup.

Build flavour before blending

Onion and garlic: cooking them with the jalapeño mellows their sharpness and gives the soup a rounded savoury note. Stop when the onion is soft and just starting to brown, as directed.

Lime and coriander: blend these with the stock before adding the avocado. Their fresh, bright flavours balance the avocado’s richness.

Keep the texture to your liking

Avocado: pulse rather than blend continuously if you want visible chunks. For a smoother soup, blend for longer until the texture is even.

Seasoning: taste after blending, then add the remaining salt and a little more lime as needed. The flavour can seem muted when the soup is very cold, so check it again before serving.

Serve warm or chilled

Fresh stock: the soup can be served straight from the blender while it is lukewarm. If you have chilled the stock, serve the finished soup cold.

Gentle heat: when warming the soup, use medium heat and warm it lightly in a saucepan. Avoid letting it boil, which can dull its fresh flavour.

Finish and pair the soup

Garnishes: crema adds a cool, creamy finish, while black pepper, lime juice or hot sauce bring extra seasoning and acidity. Add them just before serving.

On the side: pair a bowl with toast or a simple salad for a more substantial meal. Keep the accompaniments fairly simple so the avocado and citrus remain prominent.

Recipe notes & tips

• Use ripe avocados that yield slightly when pressed for a creamy soup.
• Make the vegetable stock ahead and chill it so the soup is ready to serve cold.
• Blend the avocado in short pulses if you want to keep some pieces intact.
• Start with the juice of 1 lime, then add more a little at a time to suit your taste.
• Taste the soup again just before serving and adjust the salt, pepper and acidity.
• Add crema and hot sauce at the table so everyone can season their own bowl.

Variations

• Smoother texture: blend the avocado continuously until no chunks remain.
• More heat: add extra jalapeño or finish each bowl with hot sauce.
• Creamy finish: swirl a spoonful of crema into each serving.
• Herb change: replace some of the coriander with parsley for a milder herbal note.
• Extra acidity: serve with lime wedges so diners can add more juice at the table.

Common mistakes to avoid

• Overcooking the onion: stop when it is soft and just starting to brown, as the method directs.
• Blending the avocado too long: pulse it briefly if you want the soup to retain some chunks.
• Boiling the finished soup: warm it gently over medium heat rather than bringing it to a boil.
• Adding all the lime at once: begin with 1 lime’s juice and adjust after tasting.
• Skipping the final taste: check the seasoning after blending and again before serving chilled.

How to store

Keep leftover soup in an airtight container in the fridge and use it within 1–2 days for the freshest colour and flavour. Stir before serving; if warming it, heat gently in a saucepan without boiling. Extra vegetable stock keeps in the fridge for a few days or in the freezer for several months.

Frequently asked questions