Low Carb Vegan Avocado Soup

This deliciously creamy avocado soup is packed with flavor and healthy fats.

Ready in a matter of minutes, this soup requires no cooking, just a little time to chill in the fridge before serving.

Perfect for a summer lunch or dinner!

227 cals

Quantity

Serving Size

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Step 1

Prepare ½ a cup of vegetable stock and leave to cool to room temperature.
Step 2

Dice the cucumber and avocado into large chunks and add to a blender with the garlic, chilled stock, coconut milk, 1/3 cup of cilantro, cucumber, lime juice plus 1/2 it's zest.
Step 3

Blend all ingredients until completely smooth. Season to taste and blend again, adding extra stock or water if you prefer a thinner soup. Transfer to a large bowl and refrigerate for 20-30 minutes until chilled.
Step 4

To serve, slice the scallions and scatter over the soup along with the remaining cilantro.
Step 5

Optionally, drizzle with extra coconut milk to serve.

Ingredients