Cucumber Avocado Soup
1 tablespoon coconut oil
2 cloves garlic, minced
1 small onion, diced
5 cups cucumbers, roughly chopped (about 3 medium cucumbers)
8 ounces chicken or vegetable stock
1 medium avocado
1 tablespoon parsley, chopped
1 teaspoon chilli powder
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/2 lime, juiced
- In soup pot, melt coconut oil and add minced garlic. Let the garlic cook for about 3-5 minutes over medium heat, until onions are translucent.
- Add the chicken stock and cucumbers to the soup pot and cook over medium heat for 10 minutes.
- Combine avocado, parsley, lime juice and spices in blender. Add the contents of the soup pot and mix in blender until it forms a soup consistency.
- Place the blender in the fridge to chill the soup. If serving immediately, place in the freezer for 15 minutes. Garnish with a sprig of parsley.