Dairy-Free Creamy Avocado Soup

Creamy and dairy-free soup
Staff Writer
Dairy-Free Creamy Avocado Soup
Amie Valpone
Dairy-Free Creamy Avocado Soup

I swear it tastes better than it sounds — it’s not like a green-eggs-and-ham kind of thing. So let’s make some soup, shall we?

The super-ripe avocados make it extra creamy and it’s best topped with a few diced chives and possibly another dollop of yogurt. Trust me, the name "creamy" rings true here, as the dairy-free yogurt adds a smooth, rich touch.

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4
Servings
160
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

  • ripe avocados, peeled, pitted, and chopped
  • 2  Cups  plain dairy-free yogurt
  • 1/3  Cup  cashews
  • 1/3  Cup  finely chopped cilantro
  • 1/3  Cup  chopped Vidalia onion
  • 1  Tablespoon  white balsamic vinegar
  • 1  Cup  green tea, brewed and chilled
  • 1  Teaspoon  sea salt
  • 1/4  Teaspoon  freshly ground white pepper
  • chives, chopped finely

Directions

In the bowl of a food processor, combine the avocados, yogurt, cashews, cilantro, onion, balsamic vinegar, green tea, sea salt, and pepper. Pulse until smooth. Remove from the blender, transfer to a bowl, and cover. Place in the refrigerator for 2 hours. Ladle soup into 4 bowls and serve chilled. Garnish with the chives.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
23mg
8%
Carbohydrate, by difference
16g
12%
Protein
16g
35%
Vitamin A, RAE
101µg
14%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
144mg
14%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
195mg
28%
Selenium, Se
18µg
33%
Sodium, Na
329mg
22%
Water
147g
5%
Zinc, Zn
1mg
13%

Dairy Shopping Tip

Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.

Dairy Cooking Tip

Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.

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