Chilled Vegan Avocado Chile Pepper Soup
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With just enough kick from the mild chili peppers, bold flavors from the cumin and lemons, and creaminess from the avocado and coconut milk, you’ll quickly love this easy-to-make soup that is vegan, gluten-free, and made with wholesome ingredients. It takes merely 10 minutes to make and serves 10-12 people. When something is easy to make and tastes THIS good, I can confidently say this will be a staple meal in our kitchen.

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Did I mention how incredibly easy this recipe is to make. I made one batch and we scarfed it. I then made a second batch because it’s that good.

Word to the wise (if you’ve not figured this out yet – in which I have but my two boys have stolen all my brain cells and I forgot). When you mix the ingredients in the food processor, make sure to add the vegetable broth and coconut cream AT THE END. I totally didn’t and had soup on my counters and floor. My dog didn’t mind

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If you’re into bold summer flavors, you may also enjoy this Tropical Peach Salsa that’s loaded with fresh, seasonal ingredients. If you’re a lime lover like myself (and a dessert lover, like myself also), try these Creamy Lime Bars with Pistachio Crust.

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Chilled Vegan Avocado Chile Pepper Soup

With just enough kick from the mild chili peppers, bold flavors from the cumin and lemons, and creaminess from the avocado and coconut milk, you’ll quickly love this easy-to-make soup that is vegan, gluten-free, and made with wholesome ingredients.
RATE RECIPE
SERVINGS :16 people
COURSE - side dish, soup
KEYWORDS - avocado, chilled soup, vegan soup
DIETARY NEEDS - dairy-free, egg-free, gluten-free, paleo, refined oil free, soy-free, vegan

Ingredients

  • 3 large ripe avocados - peeled and pitted (or 4 small)
  • 2 4 oz cans diced mild green Chiles - (see note)
  • 1/4 cup sweet onion - chopped
  • 1/4 cup cilantro - chopped (see note)
  • 1/2 cup lime juice - about 5-7 limes
  • 1 tablespoon ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups vegetable broth - see note
  • 1 cup coconut cream

Instructions

  • Place avocado, chilis, onion, cilantro, cumin, garlic, salt, and pepper in a food processor or high-quality blender.
  • Process until mixture is smooth, about 3-4 minutes.
  • Slowly begin to add the vegetable broth and coconut cream while the processor is on (see notes) and mix until smooth.
  • Pour into serving bowl and let chill in the fridge for 1 hour.
  • Keep in the fridge for up to 3 days.

Notes

  • If you like ingredients that pack on the heat, feel free to use fresh jalapenos or fresh serrano chiles. It equates to about ½-2/3 cup. I used organic mild green chili peppers so my kiddos would enjoy it (& they sure did!)
  • Since most people have a love or hate relationship with cilantro, Italian parsley would be a great substitute if you’re a cilantro hater.
  • When selecting a vegetable broth, please make sure to look at the label. And aim for a low sodium broth. I used this organic low sodium broth in this recipe, which I recommend.
DID YOU MAKE THIS RECIPE?Comment below If you post one of my recipes on social, kindly tag @whiskinwellness and use #whiskinwellness so I can see your work
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