Creamy Avocado and Coconut Soup

Creamy Avocado and Coconut Soup

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Serves 4

Preparation time – 15 minutes

Tropical flavours of chilli, coriander and coconut combined with the velvety texture of avocados. Perfect for a summer soup.

 

Nutritional Value per serving:
Energy 322 Kcal; Carbohydrate 6 g of which sugars 5 g; Protein 7 g; Fat 30 g of which saturates 9 g.

Ingredients

½ vegetable stock cube 2 spring onions, trimmed and chopped 1 large garlic clove, crushed 1 fresh green chilli, deseeded and chopped Small bunch of coriander, set aside a few leaves, and chop the rest 2 medium 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

Recipe

  1. Dissolve the stock cube in a little hot water in a measuring jug, then make up to 300 ml/ 10 fl oz with chilled water.
  2. Halve and stone the avocados and scoop the flesh into a blender or food processor. Add the stock, spring onions, garlic, chilli, chopped coriander, yoghurt, coconut milk, olive oil, sugar and 1 tbsp of juice from the lemon and process until velvety and smooth.
  3. Season to taste and chill for as long as possible.
  4. Garnish with the coriander leaves and black pepper.
  5. Place a couple of ice cubes in each soup bowl before serving.


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