Avocado and Salsa Soup
2 tsp vegetable oil
1 small red onion, diced
1⁄2 red bell pepper, cored and diced
4 cupsVegetable Broth
1 can (19 oz /540 ml) stewed tomatoes, with liquid
2 tbspPoco Picante Salsa Mix
2 avocados, peeled, pitted and chopped
2 tbsp lemon juice
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Heat Multipurpose Pot - 8 cup to medium. Add vegetable oil and sauté red onion and red bell pepper until aromatic, approximately 2–3 minutes.
- Add Broth, tomatoes and Poco Picante Salsa Mix. Stir and simmer for 10 minutes. Add avocados and lemon juice.
- Pour small batches of soup into blender and blend until smooth. Return blended soup to pot. Adjust consistency, season with Salt and Pepper and serve.
Per serving: Calories 170, Fat 12 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 17 g (Fibre 7 g, Sugars 2 g), Protein 3 g.
For extra spice, serve with crushed chilies.
Serve with a grilled cheese sandwich.
Add any of Epicure Dip Mixes or Seasonings to the vegetable oil prior to cooking!