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
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.
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