3.545455
11 ratings

Dairy-Free Creamy Avocado Soup

Creamy and dairy-free soup

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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Ready in
10 m
4
Servings
430
Calories Per Serving

Notes

 

Back To Avocado 101!

 

Ingredients

  • 3 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
  • 2 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
Servings4
Calories Per Serving430
Total Fat34g53%
Sugar9gN/A
Saturated7g36%
Cholesterol16mg5%
Protein11g22%
Carbs26g9%
Vitamin A50µg6%
Vitamin B120.5µg7.6%
Vitamin B60.5mg26.3%
Vitamin C17mg29%
Vitamin D0.1µgN/A
Vitamin E3mg17%
Vitamin K45µg56%
Calcium180mg18%
Fiber11g44%
Folate (food)140µgN/A
Folate equivalent (total)137µg34%
Iron2mg13%
Magnesium117mg29%
Monounsaturated20gN/A
Niacin (B3)3mg15%
Phosphorus313mg45%
Polyunsaturated4gN/A
Potassium1080mg31%
Riboflavin (B2)0.4mg22.8%
Sodium543mg23%
Thiamin (B1)0.2mg14.9%
Zinc3mg19%