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Mexican Avocado Soup
A semi-raw soup (there's a bit of stock in it) that shows it's easy being green.
Ingredients
- 1 carrot
- 1 onion
- 2-3 tbsp olive oil
- A handful of fresh mint
- A handful of fresh parsley
- 1 ripe avocado*
- 1 red chilli
- ½ tsp cumin seeds (or more, to taste)
- 2 limes, juice and zest
- Sea salt and freshly ground pepper
*You need to let your avocado get nice and soft for this blend into a creamy soup. Give it a squeeze. If your avocado feels quite firm, pop it in a paper bag till it gives a little when squeezed.
Method
1. Get a saucepan hot. 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. Wash and dry your mint and parsley. Pluck the leaves from any wooden stems. Roughly chop the rest. Pop it in 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. Scoop in the flesh of your avocado. Add a few slices of chilli, the cumin, zest of both limes, juice of one and a bit of salt and pepper. Strain your stock. Add it. Blitz till smooth. Taste. Add more lime, salt, pepper, cumin and/or chilli as needed.
4. No need to warm. Served as is or chilled with a dusting of cumin seeds on top.
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