It seems as though winter has finally arrived here in Ontario and with the cold weather I find myself wanting something warm and comforting to eat more often. I was short on time and craving something creamy and tasty for lunch that wouldn’t take up much time to make. I had some avocados in the fridge that I assumed would spoil shortly if I didn’t eat them (they can be so temperamental!) – and one can only have so many avocado smoothies!
Putting my creative hat on, or rather apron I should say (it’s a delightful thing with cats all over it hah), and searched around my tiny kitchen to see what I had that I could make a soup out of. Fortunately I had enough to whip something tasty up! And so the Creamy Walnut Avocado Soup became.
This is a quick and easy to make soup with a lovely, creamy texture and rich taste. But best of all is the health benefits it packs between the walnuts and avocado providing healthy fats, vitamins and nutrients. For those who like cream based soups but are trying to avoid the dairy, this is an excellent alternative.
The photo doesn’t do this soup justice – I am still trying to learn how to use my snazzy new camera. Being that I am a tad technologically challenged, this is no easy feat. One of my many new years goals is to learn how to work that thing!
Anyhow, I hope that you enjoy this delicious healthy soup! It pairs well with a good book and a cold winter day 🙂
Creamy Walnut Avocado Soup
- 2 ripe avocados
- 1 cup low sodium vegetable stock
- 1/2 cup coconut milk
- 2 tbsp. walnuts, crushed
- Salt & pepper to taste
- 1/4 tsp. cumin
- pinch of thyme
- In a medium size pot, combine veggie stock with avocados and mash them a bit with a fork. Add in coconut milk. Combine using an immersion blender (or hand mixer), over medium heat.
- Add in nuts. Use the blender to puree or simply stir in for more texture.
- Add in spices and stir to combine. Once thoroughly heated, serve.
- Approx. 2 servings
- 10 – 15 minutes to make