Avocado Bean Soup with Fresh Herb Relish
The fresh herb relish of this flavorful chilled soup also makes a wonderful accompaniment to crostini or a fresh fruit and cheese tray.
Ingredients
- soup
- 2 cups (480 ml) vegetable broth [or chicken broth]
- ½ cup (120 ml) plain dairy free yogurt [or low fat plain yogurt]
- 2 (320 g) avocados, halved, pitted, peeled
- 1 cup (185 g) navy beans, cooked, rinsed, drained
- ¼ (20 g) lemon, peeled
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 1 small jalapeño, seeded
- Fresh Herb Relish
- 2 Tablespoons (5 g) fresh cilantro leaves, chopped
- 1 teaspoon onion, peeled, diced
- 1 teaspoon lemon zest
- 1 teaspoon extra virgin olive oil
Directions
- Place all soup ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 6. Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward the blades.
- For the relish: Combine the cilantro, zest, onion, and olive oil in a small bowl. Serve soup chilled or at room temperature, garnished with a Tablespoon of relish
Ingredients
- For the Soup:
- 2 cups (480 ml) vegetable broth, or chicken broth
- ½ cup (120 ml) plain dairy free yogurt, or low fat plain yogurt
- 2 (320 g) avocados, halved, pitted, peeled
- 1 cup (185 g) navy beans, cooked, rinsed, drained
- ¼ (20 g) lemon, peeled
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 1 small jalapeño, seeded
- For the Fresh Herb Relish:
- 2 Tablespoons (5 g) fresh cilantro leaves, chopped
- 1 teaspoon onion, peeled, diced
- 1 teaspoon lemon zest
- 1 teaspoon extra virgin olive oil
Directions
- Place all soup ingredients into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then increase to Variable 6.
- Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
- Combine the cilantro, zest, onion, and olive oil in a small bowl. Serve soup chilled or at room temperature, garnished with a tablespoon of relish.
Chef's Notes
Making this soup for a brunch or large party? This recipe can easily be doubled or tripled in the 64-ounce container.
Ingredients
- For the Soup:
- 2 cups (480 ml) vegetable broth, or chicken broth
- ½ cup (120 ml) plain dairy free yogurt, or low fat plain yogurt
- 2 (320 g) avocados, halved, pitted, peeled
- 1 cup (185 g) navy beans, cooked, rinsed, drained
- ¼ (20 g) lemon, peeled
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 1 small jalapeño, seeded
- For the Fresh Herb Relish:
- 2 Tablespoons (5 g) fresh cilantro leaves, chopped
- 1 teaspoon onion, peeled, diced
- 1 teaspoon lemon zest
- 1 teaspoon extra virgin olive oil
Directions
- Place all soup ingredients into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then increase to Variable 6.
- Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
- Combine the cilantro, zest, onion, and olive oil in a small bowl. Serve soup chilled or at room temperature, garnished with a tablespoon of relish.
Chef's Notes
Making this soup for a brunch or large party? This recipe can easily be doubled or tripled in the 64-ounce container.
Ingredients
- For the Soup:
- 2 cups (480 ml) vegetable broth, or chicken broth
- ½ cup (120 ml) plain dairy free yogurt, or low fat plain yogurt
- 2 (320 g) avocados, halved, pitted, peeled
- 1 cup (185 g) navy beans, cooked, rinsed, drained
- ¼ (20 g) lemon, peeled
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 1 small jalapeño, seeded
- For the Fresh Herb Relish:
- 2 Tablespoons (5 g) fresh cilantro leaves, chopped
- 1 teaspoon onion, peeled, diced
- 1 teaspoon lemon zest
- 1 teaspoon extra virgin olive oil
Directions
- Place all soup ingredients into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then increase to Variable 6.
- Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
- Combine the cilantro, zest, onion, and olive oil in a small bowl. Serve soup chilled or at room temperature, garnished with a tablespoon of relish.
Chef's Notes
Making this soup for a brunch or large party? This recipe can easily be doubled or tripled in the 64-ounce container.
