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Avocado Mint Soup | URBAN BAKES

Avocado Mint Soup

  • Author: Connie
  • Total Time: 15 minutes
  • Yield: 3 cups 1x





Units Scale
  • 2 avocados, peeled and pitted
  • 1/4 cup lemon or lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • 2 cups low sodium, fat-free chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon chili powder (optional)
  • 2 tablespoon finely chopped fresh mint
  • 1 cup chopped tomatoes (garnish)
  • tostada chips


  1. In small bowl, mash avocados with lemon juice. It’s okay to leave it lumpy.
  2. Season with salt and pepper to taste.
  3. In a medium sauce pan, over medium-high heat simmer avocado mixture and chicken broth.
  4. Slowly add heavy cream, chili and mint; stir.
  5. Bring soup to a boil and simmer for 5 minutes.
  6. Garnish with tomatoes. Serve warm in mini porcelain bowls or cold in small glass bowls with a side of tostada chips.
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes

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