Chilled Avocado And Herb Soup Recipe

Name: Chilled Avocado and Herb Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 1 pc (1 L) Sofit Unsweetened Almond Milk Drink; 120 g Avocado - Tanzania; 2.5 Kg Austin Whole Peeled Tomato; 400 Ml Kara Coconut Cream; 80 g Knorr Vegetables Stock Cubes; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Catch Sprinklers - Iodized Table Salt; 50 g On1Y Black Peppercorns With Grinder

Fusion cuisine

About this recipe

A creamy and refreshing vegan soup made with ripe avocados, fresh herbs, and a hint of citrus. Perfect for a light yet satisfying dinner solution.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
1 pc (1 L) Sofit Unsweetened Almond Milk Drink
120 g Avocado - Tanzania
2.5 Kg Austin Whole Peeled Tomato
400 Ml Kara Coconut Cream
80 g Knorr Vegetables Stock Cubes
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Catch Sprinklers - Iodized Table Salt
50 g On1Y Black Peppercorns With Grinder

Instructions

1. Place 2 cups of unsweetened almond milk, 2 cups of vegetable stock, 1 peeled and sliced avocado, 2 tablespoons of lemon juice, and 2 tablespoons of chopped fresh coriander leaves in a blender.
2. Blend the mixture until smooth and creamy.
3. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
4. Transfer the soup to a covered container and refrigerate for 1 to 4 hours to chill and allow the flavors to meld.
5. Before serving, stir in 1/2 cup of diced avocado for added texture.
6. Ladle the chilled soup into bowls.
7. Garnish each bowl with a sprinkle of chopped fresh coriander leaves before serving.