Linda Mccartney's Avocado & Green Chili Soup
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
ripe |
|
| 3 | cups |
soy milk
|
|
| 4 | ounces |
green chili peppers
canned |
|
| 1 | medium |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
sherry
dry |
|
| For garnish | |||
| 1 | x |
hot chili peppers
chopped, or fresh parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
ripe |
|
| 7.1E+2 | ml |
soy milk
|
|
| 115.6 | ml/g |
green chili peppers
canned |
|
| 1 | medium |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
sherry
dry |
|
| For garnish | |||
| 1 | x |
hot chili peppers
chopped, or fresh parsley |
*
|
Directions
Cut the avocados in half and remove the pits.
Scoop out the avocado pulp and purée in a blender.
Add the remaining ingredients except garnish to the blender and purée until evenly smooth.
Pour the mixture into a serving bowl, garnish, and serve immediately.
