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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.
Avocado Bean Soup with Fresh Herb Relish

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Yield:

960 ml (3 servings)

Total Time:

20 Minutes 40 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

960 ml (3 servings)

Total Time:

21 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

960 ml (3 servings)

Total Time:

21 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

960 ml (3 servings)

Total Time:

21 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • soup
  • 480 ml (2 cups) vegetable broth [or chicken broth]
  • 120 ml (½ cup) plain dairy free yogurt [or low fat plain yogurt]
  • 320 g (2 ) avocados, halved, pitted, peeled
  • 185 g (1 cup) navy beans, cooked, rinsed, drained
  • 20 g (¼ ) lemon, peeled
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper
  • (1 small) jalapeño, seeded
  • Fresh Herb Relish
  • 5 g (2 Tablespoons) fresh cilantro leaves, chopped
  • (1 teaspoon) onion, peeled, diced
  • (1 teaspoon) lemon zest
  • (1 teaspoon) extra virgin olive oil

Directions

  1. Place all soup ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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.
  3. 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:
  • 480 ml (2 cups) vegetable broth, or chicken broth
  • 120 ml (½ cup) plain dairy free yogurt, or low fat plain yogurt
  • 320 g (2 ) avocados, halved, pitted, peeled
  • 185 g (1 cup) navy beans, cooked, rinsed, drained
  • 20 g (¼ ) lemon, peeled
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper
  • (1 small) jalapeño, seeded
  • For the Fresh Herb Relish:
  • 5 g (2 Tablespoons) fresh cilantro leaves, chopped
  • (1 teaspoon) onion, peeled, diced
  • (1 teaspoon) lemon zest
  • (1 teaspoon) extra virgin olive oil

Directions

  1. Place all soup ingredients into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed, then increase to Variable 6.
  3. Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
  4. 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:
  • 480 ml (2 cups) vegetable broth, or chicken broth
  • 120 ml (½ cup) plain dairy free yogurt, or low fat plain yogurt
  • 320 g (2 ) avocados, halved, pitted, peeled
  • 185 g (1 cup) navy beans, cooked, rinsed, drained
  • 20 g (¼ ) lemon, peeled
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper
  • (1 small) jalapeño, seeded
  • For the Fresh Herb Relish:
  • 5 g (2 Tablespoons) fresh cilantro leaves, chopped
  • (1 teaspoon) onion, peeled, diced
  • (1 teaspoon) lemon zest
  • (1 teaspoon) extra virgin olive oil

Directions

  1. Place all soup ingredients into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed, then increase to Variable 6.
  3. Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
  4. 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:
  • 480 ml (2 cups) vegetable broth, or chicken broth
  • 120 ml (½ cup) plain dairy free yogurt, or low fat plain yogurt
  • 320 g (2 ) avocados, halved, pitted, peeled
  • 185 g (1 cup) navy beans, cooked, rinsed, drained
  • 20 g (¼ ) lemon, peeled
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper
  • (1 small) jalapeño, seeded
  • For the Fresh Herb Relish:
  • 5 g (2 Tablespoons) fresh cilantro leaves, chopped
  • (1 teaspoon) onion, peeled, diced
  • (1 teaspoon) lemon zest
  • (1 teaspoon) extra virgin olive oil

Directions

  1. Place all soup ingredients into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed, then increase to Variable 6.
  3. Blend for 40 seconds or until desired consistency is reached, using the tamper to press the ingredients toward blades.
  4. 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.