emphasizes eating plenty of healthy protein and fats, along with loads of fresh fruits and veggies to stimulate your body's natural fat-burning ability, and reduce your cravings for fat-promoting carbs.This delicious soup is packed chock full of amazing fresh flavors, and the healthy fats from the avocado will help keep you feeling full and satisfied.
Try this as a light lunch, or a side dish along with a lean protein of your choice.
Tomato Lime Garnished Spicy Poblano Avocado Soup
Ingredients:
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2 Tbsp finely chopped green onion
2 tsp fresh lime juice
pinch salt
4 to 6 ripe avocados, peeled and diced
1/3 Tbsp lime juice
3 cups chopped sweet white onion
2 1/4 cups chopped yellow bell pepper
3/4 cup chopped poblano chile pepper
1 garlic clove, minced
2 tsp olive oil
1 cup dry white wine
2 chicken stock
2 tsp ground cumin
1 tsp chile powder
1/2 tsp white pepper
1 1/2 tsp kosher salt
12 cilantro sprigs
crumbled feta cheese for garnish
Directions:
- To make garnish, mix together the tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; set aside.
- To make soup, dice avocado and mix with 1/3 tablespoon lime juice; set aside.
- In a skillet, put the onion, both peppers, garlic, and 2 tsp olive oil over medium-high heat and cook stirring often until vegetables are softened and lightly browned, about 4 to 5 minutes.
- With skillet still on heat, push vegetables aside and pour in the wine, stirring to deglaze the pan, then reduce heat to medium-low and simmer until liquid is reduced by half.
- Add the stock, cumin, chile powder, white pepper, and salt; turn heat to low, cover pan, and simmer for 1 hour. Remove from heat and let cool just enough to handle.
- Pour the mixture into the food processor, then add the avocados and the cilantro springs. Put processor on puree setting and blend until smooth. You can change consistency by adding a bit more stock if you wish. Taste and season with additional salt, if necessary.
- Serve immediately in big bowls and top with the tomato garnish you made in the first step.
- If you need to reheat the soup after you puree it, pour it into a large saucepan and put over low heat and heat very slowly; make sure not to boil.
