Mexican Style Avocado and Zucchini Soup

On these cold days there is something very warming about enjoying a delicious bowl of hot soup … and when you team that with the flavours of Mexico then it is even more heartening.

You can make this soup as “spicy” as you like with the chilli, but I find a half large one – with the seeds in – is enough for my family to cope with.  Extra chilli can always be served as a “side” if you know others like a bit more heat.

I have tested this soup in the TM31, as when blending it is important not to go over the 2 litre mark.  The TM5 allows for 200g more, so I believe that as long as I can make and blend the soup in the TM31, then all will be fine with the TM5.

For this soup it is important that you stick with the weight of ingredients listed as I know that works when blending … particularly when you add in the avocado which adds more volume to the soup.  The pictures will show the second attempt at this soup that I made, where the bowl was slightly overfull, so when I mixed in the avocado there was a small amount of “spitting” from the MC.  I therefore remade the soup a third time reducing the ingredients so that this would not occur, so you can blend and mix the soup with safety.  I wanted to share with you the pictures of the overfull bowl so that you know what to look out for.

I adore lime juice and you can get “dry” limes and “juicy” limes … the lime I used was juicy and gave me 50g juice which was perfect for this soup.  If you don’t have lime then use lemon instead, but my preference is for lime.

I used the avocado to add the “creamy” element to the dish and add extra fat and protein.  Once blended this soup does not have a silky smooth texture due to the corn … if you want that then you can consider using tinned creamed corn but I prefer the soup with a bit more bite.

If you don’t have veggie stock paste, then use any commercial stock of choice.

5.0 from 1 reviews

Mexican Style Avocado and Zucchini Soup

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

You can make this soup as "spicy" as you like with the chilli, but I find a half large one - with the seeds in - is enough for my family to cope with. Extra chilli can always be served as a "side" if you know others like a bit more heat.

I have tested this soup in the TM31, as when blending it is important not to go over the 2 litre mark. The TM5 allows for 200g more, so I believe that as long as I can make and blend the soup in the TM31, then all will be fine with the TM5.

For this soup it is important that you stick with the weight of ingredients listed as I know that works when blending ... particularly when you add in the avocado which adds more volume to the soup. The pics will show the second attempt at this soup that I made, where the bowl was slightly overfull, so when I mixed in the avocado there was a small amount of "spitting" from the MC. I therefore remade the soup a third time reducing the ingredients so that this would not occur, and you can blend and mix the soup with safety.

I adore lime juice, and you can get "dry" limes and "juicy" limes ... the lime I used gave me 50g juice which was perfect for this soup. If you don't have lime then use lemon instead, but my preference is for lime.

I used the avocado to add the "creamy" element to the dish and add extra fat and protein. Once blended this soup does not have a silky smooth texture due to the corn ... if you want that, then you can consider using tinned creamed corn but I wanted a soup with a bit more bite.

If you don't have veggie stock paste, then use any commercial stock of choice.

Author: Gina @ The Passionate Pantry

Serves: 2 litres

Ingredients

INGREDIENTS FOR THE SOUP

• 40g olive oil / or coconut oil
• 2 cloves garlic, peeled
• 1 brown onion, peeled and cut into quarters
• 1 stalk lemongrass, white part only, cut into chunks
• 2 small bunches coriander (including trimmed roots), cut into chunks
• 1 red chilli (use half if you don’t like too much heat)
  
  
• 600g zucchini, cut into chunks
• 150g corn kernals (fresh, frozen or tinned – drained weight)
• 2 tbls veggie stock paste
• 650g filtered water
  
  
• 180g to 200g avocado flesh (approximately 1 large or 2 medium)
• zest and juice of 1 lime (aim for 50g juice)
  
  
• sea salt flakes to taste
• freshly cracked pepper to taste
  
  

SERVING OPTIONS

• Fresh coriander leaves
• Thin slices of chilli and spring onions
• Sour cream or for dairy free use coconut cream
• Roasted pepitas and sunflower seeds

Instructions

1. Place oil, garlic, onion, lemongrass, coriander and chilli into TM bowl and chop 3 seconds / speed 7
2. Scrape down sides and cook 5 minutes / Veroma / speed 1 / MC off
3. Add zucchini, corn, veggie stock paste and water (or stock of choice) and cook 20 minutes / 100 degrees / speed 1
4. To puree the soup set timer for 1 minute, then slowly turn speed dial increasing speed from speed 1 to speed 6 for the first 15 seconds, and then slowly increase to speed 9 for the remaining 45 seconds
5. Add avocado, zest and juice of lime, and turn dial up slowly from speed 1 to speed 6 and blend 30 seconds
6. Check for seasoning, add salt and pepper to taste and mix 10 seconds / speed 4
7. Serve soup sprinkled with “serving options” of choice

3.5.3208