Happy Father’s Day, Spiriteds! Whether you are celebrating with a special dad today, cherishing the memory of a special dad, or reflecting on a complicated relationship, past or present, I’m with you. And I wish you enough today. I hadn’t planned on posting a recipe on Father’s Day, but scheduling made it so. And I had to laugh because although today’s post is about Paleo Avocado Soup, it was always going to be about K-Hubs, our resident slicer/dicer and calm in our Spirited storm.
Because today’s recipe IS a soup. Or, at least, it is supposed to be. But K-Hubs absolutely operates under the assumption that it is a dip or spread. 🙂 I can’t even with that because he isn’t wrong. Paleo Avocado Soup is delicious as a chilled soup, but it can also absolutely be a dip. Approximately FIVE CUPS of dip. But who’s counting anyway?
ME: So, K-Hubs, what did you think of the soup?
K-HUBS: I LOVE it. You know, it could really be a dip, too.
The next morning…
ME: Do you enjoy it as leftovers?
K-HUBS: Yep! And I poured some over my eggs this morning.
ME: You’re really into this soup-as-dip phenomenon, aren’t you?
K-HUBS: Pretty much. I’m all in.
So there you have it, Spiriteds. Is it a soup or is it a dip? I don’t know. Is it Laurel or Yanni? And what color is the dress anyway? But unlike those other examples, Paleo Avocado Soup won’t drive you nuts as you search for a right answer because there is only one right answer.
Just eat it.
Grab your spoon (and eggs, apparently), and DIVE IN.
I was apprehensive about making this soup because word on the Internet is that avocado soup can sometimes be a little bland. And I absolutely did not want this recipe to be bland. Nope. I am all the flavor, all the extra cloves of garlic, and a little onion salt, and more pepper, and one extra jalapeño. But how could I create the soup to satisfy several palates? I realized there is a litmus test for making Paleo Avocado Soup work for you and you and you and you and you. It goes a little something like this:
- Do you like to eat avocados with nothing more than a spoon? If yes, then you might not need all the extra flavor in your soup.
- Do you make guacamole with a little salt and perhaps a smidgeon of ingredients? If yes, then, once again, you might not need to dress your soup too much.
- If, on the other hand, you go to On the Border, order Guacamole Live, and ask the waiter or waitress to add ALL THE INGREDIENTS, then you will likely want to dress up your Paleo Avocado Soup.
You might be wondering, though, how you actually go about doing that. I have a few answers:
- Add in an extra jalapeño.
- Throw in a few extra pieces of raw onion (that weren’t sautéed).
- Sprinkle a little onion salt into the mix (this was the trick for me).
- Add another clove or two of garlic.
- Sprinkle with pepper, extra sea salt, or a dash of cumin.
- Let the soup sit overnight and eat it the next day. The flavors will have had a chance to blend in and intensify.
- Carefully select your avocados. This is easier said than done, for sure. However, if the avocado isn’t ripe enough, then you won’t get much flavor. Too ripe, and the soup will have a bitter, almost sour, taste.
Paleo Avocado Soup is definitely a taste-and-then-test kind of recipe.
You might also be wondering whether the soup will turn brown after a few minutes or hours. I wondered about this, too. The color will neutralize over time, however it doesn’t “turn brown.” And, I wouldn’t have noticed it had I not been specifically looking for it to include in this blog post.
And, finally, you might be wondering why we would eat a soup in the middle of summer. Because Paleo Avocado Soup is best enjoyed cold. That’s right! We will not swelter through our summer meals any more than we have to. Today’s soup brings the right kind of heat to the table. Nothing more, nothing less.
- 2 rounded tablespoons coconut oil
- 1 jalapeño, diced
- 1 white onion, diced
- 3 cloves fresh garlic, pressed
- ⅛ teaspoon sea salt
- 4 avocados, peeled and diced into large chunks
- ¼ cup fresh cilantro, minced
- 3 cups bone or vegetable broth
- 2 tablespoons lime juice ( can also use lemon juice, however lime will give it a little more kick)
- ¼ teaspoon onion salt, optional
- Coarse black pepper and sea salt to taste
- In a medium skillet over medium heat, combine coconut oil, jalapeño, white onion, garlic, and sea salt. Sauté until onions are translucent and most of the coconut oil has been absorbed, about 7-10 minutes (actual times may vary).
- In high speed blender, combine avocado, cilantro, bone or vegetable broth, lime juice, onion salt, if desired, and sautéed mixture from the skillet, and blend on high speed until well mixed and cilantro has been ground down. Add more broth, if necessary.