Smoky Avocado & Mushroom Drinkable Soup

Smoky Avocado & Mushroom Drinkable Soup

20m
Prep time
7m
Cook time
350
Calories
14
Ingredients
4
Servings

What you'll need

Sea Salt Grinder

Mint Leaves

Crushed Chipotle Pepper

Thyme Leaves

Ingredients

Smoky Avocado Drinkable Soup
3 avocados, peeled, pitted and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
1 can (400 ml) Thai Kitchen Lite Coconut Milk
2 tsp (10 ml) lime juice
1 1/4 tsp (6 ml) Sea Salt Grinder
1/2 tsp (2 ml) Mint Leaves
1/2 tsp (2 ml) Crushed Chipotle Pepper
Mushroom-Pistachio Topping
1 tsp (5 ml) olive oil
1 cup (250 ml) fresh oyster mushrooms, chopped
1/2 cup (125 ml) pistachios, chopped
1/4 tsp (1 ml) Sea Salt Grinder
1/4 tsp (1 ml) Thyme Leaves

Nutrition information (per Serving)

350Calories
0mgCholesterol
800mgSodium
7gProtein
30gTotal Fat
10gFiber
19gCarbohydrates

Preparation

For the Soup, place all ingredients in blender; cover. Blend on high speed until smooth. Remove insert from blender cover. With blender on, gradually add enough water [1 to 1 1/2 cups (250-375 mL)] until soup is a drinkable consistency.
For the Topping, heat oil in medium nonstick skillet on medium heat. Add remaining ingredients; cook 5 to 7 minutes or until mushrooms begin to brown and pistachios are toasted, stirring occasionally.
Pour soup into beverage glasses. Top each with 1 tbsp (15 mL) of the Topping.
TIP: Make Ahead: Prepare soup and topping as directed. Cover and refrigerate up to 3 days. To warm soup and topping, place in microwavable mug. Microwave on HIGH for 30 seconds to 1 minute or until heated through.

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