Linda Mccartney's Avocado & Green Chili Soup
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| 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 |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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