Mexican Avocado Soup
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Prep: 5 mins
Cook: 10 mins
A semi-raw soup inspired by Mexican flavours and a Mexican-do attitude. Add as much chilli heat as you like to whizz up this creamy greeny number.
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Ingredients you'll need
  • 1 carrot
  • 1 onion
  • A handful of mint
  • A handful of parsley
  • 1 ripe avocado*
  • 1 red chilli
  • ½ tsp cumin seeds
  • 1 lemon
From your kitchen
  • 2-3 tbsp olive oil
  • 400ml water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Set a saucepan over a medium heat. Coarsely grate your carrot and onion. Add a gloss of oil to your warmed pan. Stir in the carrot and onion. Lower heat. Sizzle for a few mins. Top up with 400ml water. Simmer for 10 mins.

  • 2.

    Pluck the mint and parsley leaves from the stems. Roughly chop the leaves. Add them to a food processor or blender with 2 tbsp olive oil. Blitz till it looks a bit like pesto, trickling in a little more oil as needed.

  • 3.

    Halve and de-stone the avocado. Add the avocado flesh, a few slices of your chilli, the cumin, lemon zest, 2 tbsp lemon juice and a bit of salt and pepper to the blender. Strain your stock. Add it. Blitz till smooth. Taste. Add more lemon, salt, pepper, cumin and/or chilli as needed.

  • 4.

    This soup loves any temperature. Serve as is, warm gently or chill slightly before serving. Finish with a dusting of cumin seeds over the top.

  • 5.

    *Your avocado should be nice and soft for this to blend into a creamy soup. Check by giving it a squeeze. If it feels quite firm, pop it in a paper bag for a day or two. It's ripe when it gives a little when squeezed.