What do you do when you have two very ripe need-to-be-used-TONIGHT avocados? Most people would say make a big batch of guacamole and usually I would share this train of thought. But I needed dinner and straight up did not feel like going to buy tortilla chips and binging on dip as a meal (don't get me wrong - it's totally happened before). So I looked around the fridge and realized I had some chicken stock and sour cream that were begging to be used, too. Enter avocado soup.
I knew it would be good, but this was GOOD! I mean I want it to be in my weekly meal rotation. The best part other than the tangy creamy soup itself? It's ridiculously easy and quick to make and contains few ingredients.
I'm not just amazed with how tasty this turned out, but the final result is so pretty! A pale green with a dollop of white, speckled with reddish-pink all over. Now that is some food porn!
What really elevates this soup is the pomegranate seeds. I'll be honest - I was hesitant to add them at first. But just like everything else in this recipe I had them and they were at the "I have to use this ASAP before it goes bad" stage. So I said screw it and threw them in. They are like sweet pops of refreshment with every bite!
Warm Avocado Soup with Pomegranate
Prep Time: 5-10 minutes
Cook Time: 15 minutes
Servings: 2 as an entree, 4 as a starter
You Will Need:
How do you like to use your ripe avocados?
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!