Potato-Avocado Soup
Creamy and flavorful potato-avocado soup with fresh herbs, perfect for a light lunch or starter. Smooth texture with a hint of lemon and parsley enhances its freshness.
Ingredients
Instructions
- Wash, peel, and cube the potatoes.
- Finely chop the onion.
- In a soup pot, heat the oil and sauté the onion until clear.
- Add the potatoes, stir, and pour in the vegetable bouillon.
- Season with salt and pepper; add 1 tablespoon chopped parsley.
- Cover and simmer for 20 minutes.
- Strain the cooked potatoes and puree until smooth.
- Return the pureed potatoes to the bouillon and heat again.
- If the consistency is too thick, add a little bouillon or water.
- If too thin, let the mixture simmer until desired thickness.
- Peel and dice the tomatoes and avocado.
- Add lemon juice to the avocado and gently fold into the soup before serving for a fresh topping.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk or a dollop of sour cream. If you want a bit of heat, a pinch of cayenne pepper can elevate the flavor. You can substitute the potatoes with sweet potatoes for a different twist or try using vegetable soup mixtures for added depth. Fresh herbs can enhance the taste, so feel free to experiment with dill or cilantro in addition to parsley.
Serving Suggestions
Serve the Potato-Avocado Soup warm, garnished with extra parsley and the diced avocado and tomato mixture for a fresh finish. This soup pairs beautifully with a slice of crusty bread or a light salad, such as Stephen's Salad Dressing, to complement the flavors. For a heartier meal, consider adding a side of grilled vegetables or a simple roasted chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or bouillon to maintain the desired consistency, as the soup may thicken upon cooling. Gently heat on the stovetop over medium-low heat, stirring occasionally until warmed through, to preserve the flavors and textures.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Avocado Soup contains roughly 1108 calories, with 20g protein, 119g carbohydrates, and 65g fat. It is an excellent source of vitamin C (136% of the Daily Value), iron (95% of the Daily Value), and potassium (91% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2145mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just follow the recipe and store it in the refrigerator once cooled. The flavors will develop even more overnight. When ready to serve, reheat gently on the stove, adjusting the consistency with a bit of bouillon or water as needed.
Is this soup suitable for a vegan diet?
Absolutely! The Potato-Avocado Soup is naturally vegan as it relies on plant-based ingredients. Ensure the vegetable bouillon you use is free from animal products, and enjoy this healthy and satisfying dish that fits well within vegan recipes.
Can I freeze the soup?
While you can freeze the soup, note that the texture of the avocado may change upon thawing. It's best to freeze the pureed potato base without the avocado. When ready to serve, reheat and add freshly diced avocado for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).