Cold Avocado Soup

  • This avocado soup is full of flavour and is an excellent source of fibre.

    Stephanie Jamain, RD, Dietitian at Abbott Nutrition

INGREDIENTS

For the soup:
  • 1 bottle (235 mL) Vanilla Ensure® Regular
  • 500 mL (2 cups) ready-to-use vegetable broth
  • 3 medium avocados, quartered
  • Juice and zest of 1 lime
  • 125 mL (½ cup) fresh coriander
  • 5 mL (1 tsp) ground cumin
  • 2 mL (½ tsp) salt
  • 2 mL (½ tsp) pepper

For the garnish (optional):

  • 250 mL (1 cup) frozen or canned corn kernels
  • 3 strips of bacon†

How to make

  • Combine all soup ingredients in a blender and blend until smooth. Cover and refrigerate for at least 1 hour.
  • In a medium non-stick pan, over medium-high heat, cook bacon until extra crisp (well done).
  • Remove from the pan and drain on a paper towel to help absorb the excess fat. Let cool to room temperature. Once cooled, crumble bacon with hands.
  • In the same pan, sauté corn kernels until lightly browned, about
    5 minutes. Remove from heat and allow to cool.
  • Once soup has chilled, portion into bowls and garnish with roasted corn and bacon.

Nutrition facts

Serving size: 250 mL (1 cup)
  • Calories
  • 208
  • Fat
  • 16 g
  • Sodium
  • 513 mg
  • Carbohydrate
  • 16 g
  • Dietary fibre
  • 7 g
  • Protein
  • 4 g

  • Tips

  • In a hurry? Refrigerate Ensure® and broth ahead of time to reduce chilling time.

    Try fresh basil and lemon instead of coriander and lime.

    † For a vegetarian option, omit the bacon.

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