In just one avocado your body fills up on vitamins A, C, E, K, B6, high amounts of potassium and of course that “healthy” fat. It also helps improve the absorption of nutrients, reduces signs of aging and regulates your blood sugar.
I had never tried avocado in my homemade soups until now. Using the avocado as this soup’s base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?
1.) In a food processor or high-powered blender, blend avocado, lemon juice, garlic and hot water. Set aside.
2.) Heat coconut oil in a medium pan with tall sides over medium-high heat.
3.) Sauté mushrooms, red pepper (capsicum), onion, tomato, and basil until they begin to soften.
4.) Add avocado mixture and heat through.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (76%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 17.3mg||1 %|
|Potassium 773.4mg||20 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 6.5g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 219
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