Avocado and Coconut Soup

Avocado and Coconut Soup

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Serves 4

Preparation time – 15 minutes

Tropical flavours certainly spice up this velvety, smooth and creamy chilled soup.


Nutritional Value per serving:
322 kcal; Fat 30.0 g of which saturated fat 9 g; Carbohydrates 6 g of which sugars 5 g; Protein 7 g.


½ vegetable stock cube 4 spring onions 1 large clove garlic A fresh green chilli Small bunch of coriander 2 medium ripe avocados 300 g/10 ½ oz natural Greek yoghurt 150 ml/5 fl oz coconut milk 1 tbsp olive oil Pinch of sugar ½ lemon Salt and freshly ground black pepper


  1. Dissolve the stock cube in just a little hot water in a measuring jug, then make up to 300 ml/10 fl oz with chilled water.
  2. Rinse, trim and chop the spring onions. Peel and crush the garlic. Rinse, deseed and chop the chilli and set them aside.
  3. Rinse and dry the coriander. Set aside a few leaves for decoration and roughly chop the remainder.
  4. Halve and stone the avocados and scoop the flesh into a blender or food processor. Add the stock, spring onions, garlic and chilli, chopped coriander, yoghurt, coconut milk, olive oil, sugar and 1 tablespoon of juice from the lemon and process until velvety and smooth.
  5. Season to taste and chill for as long as possible. Garnish with the reserved coriander leaves and black pepper.

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