Meditations

Chilled Avocado, Fennel & Mint Soup


chilledavocadosoup

Minus the optional yogurt in this recipe (which I have added solely for your taste) my current diet is severely restricted as I have somehow subjected myself to another 12-day cleanse. Wine, cheese & bread are amongst of the many soul staples of my culinary core that I am to avoid. In fear that I would be consuming nothing but rolled oats & hard boiled eggs for these next days of purgatory, I got seasonally creative & threw together a few ideas.

Not to sound purposefully pompous (really) I already eat well & typically avoid anything artificial or fully charged with sugar. There are two reasons for this detox: one is so that I can reset my metabolism, as it seems to be stubbornly stuck on mute despite my many physical & dietary efforts. I have always believed in a balance of foods in terms of reaching health & fitness goals, but I have to face it – our bodies all differ slightly in terms of nutrition & the lower that number gets, the harder it becomes.. no matter what age. The second is that I’m attempting to work out my teeny tiny muscle of patience & thus trying to make it stronger. It’s currently being tested emotionally in my life & I felt that it was now an opportunity for me to challenge myself extensively to see what strength can surface. I will either come out emotionally more sound & physically more in tune with my body, or.. you know – sucking on wine out of a sippy cup.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 white onion (finely chopped)
  • 1/2 green serrano chile (seeded & finely chopped)
  • 2 fennel bulbs (roughly chopped)
  • 6 cups vegetable stock
  • freshly squeezed juice of 1 lime
  • 1 avocado (halved & pitted)
  • a handful of fresh mint leaves
  • sea salt & white pepper

To dress

  • full-fat plain yogurt
  • chopped cucumber
  • crushed ice

The oil, onion, fennel & chile are all mixed into a saucepan & cooked over an easy heat for 20 minutes & until all completely tender. Allow to cool.

Transfer to a blender & add the vegetable stock, lime juice, avocado & mint leaves. Purée until smooth & add the salt & pepper to taste.

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5 Responses to “Chilled Avocado, Fennel & Mint Soup”

  1. Posted on July 16th, 2009

    Sounds delicious – and perfect for a hot summer day. Thanks for sharing.

  2. Posted on July 27th, 2009

    sounds great

  3. Posted on August 11th, 2009

    Yum, what a delicious summer soup. Thanks for sharing – this and the avocado / blueberry / cocoa pudding will be how I’ll exhaust our avocado stores this week =)

  4. Posted on January 22nd, 2013

    Thank you a bunch for sharing this with all of us you actually understand what you are speaking about!

    Bookmarked. Kindly also seek advice from my web site =).
    We could have a link alternate contract among us

  5. Posted on April 20th, 2013

    Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.;

    My current website
    http://www.caramoan.ph/how-to-go-to-caramoan/

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