Simple Avocado Soup

The wide range of nutrients found in avocados have been associated with cardiovascular benefits which consists of avocado fats. These fats contain large amounts of the monounsaturated fatty acid, oleic acid, as well as the unusual phytosterols, including beta-sitosterol, campesterol, and stigmasterol. For summer time I like to make cold soups like Gazpacho and Avocado and Cucumber. I decided to try an Avocado Soup with a broth base instead of a cucumber and it's very tasty and simple to make. This soup is served at room temperature or slightly warm but not hot enough to kill the enzymes from the avocados or other raw ingredients. Check out my simple recipe below.
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Above: photos from today's weather (clear skies followed by rain, with a little hail in the morning...)

Avocado Soup Recipe

Serves 2 (add one cup water and 1 avocado for additional servings)

Ingredients: 

∙ 2 cups of water

∙ 1 tbsp of organic coconut oil

∙ 1/2 red onion (diced, let sit for at least 5 minutes)

∙ 3 large organic garlic cloves (diced, let sit for at least 5 minutes)

∙ 1 organic carrot (chopped)

∙ 2 organic avocados

∙ bunch organic spinach

∙ 1 slice of organic lemon (optional)

∙ Himalayan sea salt

Directions:

1. Boil water, then turn heat down to low.

2. Add coconut oil, onions, garlic and carrot to water and let simmer for 10 minutes.

3. Peel and cut avocado, then add to a container (for blending).

4. Wash spinach and then add to container.

5. Once broth is ready, let cool for 2 minutes or so, or until slightly warm.

6. Add broth and a pinch of salt to container (do not discard of onions, garlic or carrot pieces).

7. Squeeze lemon slice and blend all ingredients until silky smooth.

8. Add more salt if necessary. Serve and enjoy!

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