Vegan Avocado Soup Recipe
Avocados: the buttery green fruit that costs more than your last therapy session but still delivers more emotional support.
This soup is rich, smooth, chilled, and sassier than your last situationship—it doesn’t ghost you, it nourishes you.
No heat, no fuss—just a blender and your bad decisions from last night being quietly judged by healthy fats.
Perfect for hot days, cold moods, or when you’re pretending you live in a Pinterest board.
Minimal ingredients, maximum slay. Ready in minutes, served cold like your ex’s heart—but far more satisfying.
Vegan Avocado Soup Recipe
A creamy, cooling vegan avocado soup that blends wholesome ingredients into a dreamy green goddess bowl of effortless elegance and sass.
Ingredients
Method
- Slice avocados, remove pits, scoop into blender—avoid existential crisis during this step.
- Toss in chopped cucumber, coconut milk, garlic, lime juice, olive oil, salt, and pepper.
- Blend till smooth and creamy, like your skincare goals.
- Taste-test and adjust seasoning—because you’re the boss of this bowl.
- Chill for 30 minutes or serve immediately if patience isn’t your thing.
- Garnish with coriander, mint, or chilli flakes if you’re feeling spicy.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
💊 Vitamins and Minerals (Per Serving)
- Vitamin K: 30%
- Folate: 25%
- Vitamin C: 20%
- Potassium: 18%
- Vitamin E: 15%
💡 Additional Notes/Tips to Enhance Flavor
- Add a splash of apple cider vinegar for a subtle tang.
- Craving crunch? Top with roasted seeds or croutons.
- Want it thicker? Add one more avocado (we support extra).
- Keep it fresh by chilling ingredients before blending.
- This soup pairs perfectly with a glass of iced sass and shade.
