Avocado and Mint Soup brings together two of my favorite fresh ingredients in one gorgeous bowl. I first tried making this soup on a whim when I had extra avocados that needed using up. The creamy texture from ripe avocados paired with bright mint creates something really special. It’s surprisingly easy to make and always impresses guests. The beautiful pale green color makes it feel fancy, but don’t worry – it’s totally beginner-friendly. You’ll love how the flavors come together in just about 30 minutes.
About the Recipe
This recipe transforms simple ingredients into something elegant and delicious. The natural creaminess of avocados means you don’t need heavy thickeners or complicated techniques. Fresh mint adds a bright note that keeps the soup from feeling too rich. What makes this recipe special is how forgiving it is – even if you’re new to cooking, you’ll get great results. The soup works beautifully as a starter for dinner parties or as a light lunch. Plus, it’s packed with healthy fats and fresh flavors that make you feel good about what you’re eating.
Why You’ll Love This Recipe
You’ll be amazed at how restaurant-quality this soup tastes with such simple steps. The silky smooth texture feels luxurious, while the mint keeps everything fresh and bright. It’s one of those recipes that makes you look like a pro chef without any fussy techniques. The soup comes together quickly, which I love on busy weekdays. And here’s the best part – it actually tastes better after sitting for a few hours, so you can make it ahead. The beautiful color photographs wonderfully if you’re into food pics. Kids often love it too because the flavor is mild and the texture is so creamy.
Image is only for representation purpose and not that of the actual recipe
Cooking Tips
Choose ripe but firm avocados for the best texture – they should give slightly when pressed. Don’t let the flour burn when cooking with the onions; keep the heat at medium. When adding the vegetable stock, pour slowly while stirring to prevent lumps from forming. Let the soup cool completely before blending to avoid hot splashes. If your soup seems too thick after blending, thin it with a little extra milk. Taste and adjust the lemon juice at the end – it really brightens the whole dish.
Serving and Storing Suggestions
This recipe serves 4 as a starter or 2 as a main course. Total time is about 30 minutes from start to finish. Serve chilled or at room temperature, garnished with fresh mint sprigs and maybe a drizzle of cream. Store leftovers in the fridge for up to 2 days – the soup might darken slightly but still tastes great. Give it a good stir before serving again. It doesn’t freeze well due to the avocado and dairy, so plan to enjoy it fresh.
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Avocado and Mint Soup
Ingredients
- 2 Avocados
- 1/4 cup Plain Flour
- 1 Garlic Clove
- 2 1/2 cups Vegetable Stock
- 6 Spring Onions
- 3 tbsp Butter
- 2 tsp Lemon Juice
- 150 ml Milk
- 150 ml Cream
- 1 tbsp Fresh mint leaves
- Salt to Taste
- Pepper to Taste
- Fresh Mint Sprigs (To Garnish)
Instructions
- Peel the avocado, discard the seed and chop them.
- Heat a pan under medium flame.
- Melt the butter and add chopped spring onions, garlic and fry.
- Cook for 3 minutes.
- Add the flour and cook for a minute.
- guarantee it does not get burnt.
- Gradually add the vegetable stock and mix well to avoid any lumps.
- Add the avocado to the soup along with lemon juice.
- Cover and cook for 10 minutes.
- Remove from flame and allow it to cool down.
- Blend the soup in a mixer until smooth.
- Pour into a bowl.
- If needed soup could be sieve in a strainer.
- Stir in the milk and cream.
- Add the fresh chopped mint and serve.
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Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup actually improves after a few hours in the fridge. The flavors meld together beautifully. Just give it a good stir before serving since it may separate slightly. You can make it up to 2 days ahead, though it’s best within 24 hours for best color and freshness.
What if I don’t have fresh mint leaves?
Fresh mint really makes a difference in this recipe, but you can use about 1 teaspoon of dried mint in a pinch. Add it when you’re cooking the onions and garlic. The flavor won’t be quite as bright, but it’ll still be delicious. Fresh mint is usually available year-round at most grocery stores.
Can I substitute the cream and milk?
Without a doubt. You can use coconut milk for a dairy-free version, or substitute with more vegetable stock if you want it lighter. Greek yogurt works well too – just stir it in at the end. Half-and-half can replace both the milk and cream if that’s what you have on hand.
Why is my soup lumpy after blending?
This usually happens when the flour didn’t mix well with the stock. Strain the soup through a fine mesh sieve to remove any lumps. Next time, whisk the flour mixture more thoroughly and add the stock very slowly while stirring constantly. An immersion blender sometimes leaves more texture than a regular blender.
How can I make the soup thicker or thinner?
For thicker soup, use less milk or add an extra tablespoon of flour when cooking the onions. For thinner consistency, gradually add more vegetable stock or milk until you reach your preferred texture. Remember you can always thin it out, but thickening requires more cooking time.
