Spicy Courgette and Avocado Soup

Spicy Courgette and Avocado Soup
This spicy courgette and avocado soup is great for lunch at the office or perfect as a light dinner. Quick and easy to make in advance and suitable for freezing, it's dairy, sugar and gluten free!
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Spicy Courgette and Avocado Soup

Ingredients

  • 2 courgettes, roughly chopped

  • 6 spring onions, chopped

  • 500ml of vegetable stock

  • 1 cucumber, diced

  • 1 small bunch of coriander, lightly chopped

  • 1 lime, juiced

  • salt to taste

  • 1 medium avocado, chopped

  • cashew cream to taste

  • half a tsp of Bonallack Great Granola Dukkah

How to make

  1. In a large saucepan, add courgettes, half of the spring onions and pinch of dukkah and bring to a boil. Reduce heat to a simmer and cover with a lid for 5 minutes or until the courgettes are tender. Then remove from heat and let cool for 30 minutes.

  2. Add the remaining onions, cucumber, coriander, half of the lime juice, and pinch of salt in a bowl and toss the mixture well. Once cool, cover with cling film and put in the fridge.

  3. Blend the remaining lime juice, the avocado, a pinch of salt and the courgette mix and process until smooth. Cover and put back in the fridge to completely chill for approximately 2 hours.

  4. Serve cold in soup bowls with cucumber salsa on top. Drizzle with cashew cream if wanted.

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