Hot Avocado Soup

hot avocado soup

Hot Avocado Soup

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Servings: 6
Calories: 350
Prep Time 20 minutes
Cook Time 20 minutes


  • 3 ripe avocados
  • 2 tablespoons lemon juice
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 green chilli deseeded and thinly sliced
  • 2 oz butter or margarine
  • 1 oz plain flour
  • 1 1/2 pints chicken stock
  • 1/4 pint milk
  • salt and pepper
  • 1/4 pint soured cream


  • Quarter the avocados. Remove the stones and peel and discard. Cut off a few thin slices of avocado and reserve them for garnish. Brush with a little of the lemon juice to prevent discoloration. Roughly chop the remaining avocado and mix it with the remaining lemon juice.
  • Cook the onion, garlic and chilli in the butter or margarine until softened. Reduce the heat, add the flour, cook for 2 minutes stirring. Add the chicken stock and milk, stirring all the time. Bring to the boil, add the avocado and seasoning, then reduce the heat and simmer gently for 2 - 3 minutes. Blend in a liquidiser until smooth. Return the soup to the saucepan and over a very low heat stir in the soured cream.
  • Pour the soup into individual soup bowls and garnish each serving with the reserved slices of avocado. Serve immediately.

Cook's Tip

  • To ripen avocados quickly, place in a brown paper bag with a ripe banana or tomato.
Calories: 350 kcal
Carbohydrates: 21 g
Protein: 7 g
Fat: 28g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 294 mg
Potassium: 709 mg
Fiber: 7 g
Sugar: 5 g
Vitamin A: 542 IU
Vitamin C: 15 mg
Calcium: 69 mg
Iron: 1 mg
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