Avocados have become an important part of my diet since I started the autoimmune protocol. I used to think that they would make me fat! Of course I didn’t know much about nutrient-density, healthy fats, and eating right. Did you know that avocado is a fruit, not a vegetable?
Avocados are incredibly nutritious and contain a wide variety of nutrients, vitamins, and minerals. They also contain a lot of monounsaturated fatty acids (good for your heart), and are loaded with fibers. In addition to being a superfood, avocados are delicious and go well with all sorts of food. They have a rich, creamy texture that blends well with various other ingredients. I took advantage of their creaminess in this delicious recipe.
You can prepare this cream of avocado soup in a snap. There is no cooking required and all the ingredients are easy to find in every grocery store. Drop all the ingredients (except the crab meat) in a high speed blender and whizz a few times. Chill the cream of avocado for at least an hour in the refrigerator before serving. The soup will keep well in the fridge for a couple of days.
Substitutions? You can use shallots or red onions indiscriminately, and replace crab meat with cooked shrimps.
This recipe has been originally posted on the blog Autoimmune Paleo.
- 3 ripe avocados
- 2 tablespoons minced shallots or red onions
- 1½ tablespoons lemon juice
- 2 tablespoons full fat coconut cream (from a refrigerated can of coconut milk)
- 1½ cups chicken bone broth
- ¼ teaspoon sea salt, or more to taste
- 1 can crab meat (6 oz/170 g), drained
- 1 tablespoon minced chives for garnish
- In a high speed blender, put the avocado pulp, shallots, lemon juice, coconut cream, chicken broth, and sea salt.
- Mix on high for 30 seconds, until the mixture becomes smooth and creamy.
- Chill for at least 1 hour in the refrigerator.
- Serve the cream of avocado chilled with a portion of crab meat on top and some chives for the garnish.
- Bon appétit!