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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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados
  • 1 small cucumber peeled and chopped
  • 1 cup coconut milk light or full-fat, depending on mood
  • Juice of 1 lime
  • 1 garlic clove
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh coriander or mint for garnish optional
  • Chilli flakes for spice queens, optional

Method
 

  1. Slice avocados, remove pits, scoop into blender—avoid existential crisis during this step.
  2. Toss in chopped cucumber, coconut milk, garlic, lime juice, olive oil, salt, and pepper.
  3. Blend till smooth and creamy, like your skincare goals.
  4. Taste-test and adjust seasoning—because you’re the boss of this bowl.
  5. Chill for 30 minutes or serve immediately if patience isn’t your thing.
  6. 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.