Cool Cucumber Celery and Avocado Soup
A cool refreshing summer soup
Ingredients
- 2 tablespoons olive oil
- 1 leek light green part only, washed wall and sliced thin
- 3 celery stalks diced
- 2 cloves of garlic minced
- 3 cups chicken or vegetable stock
- 1 unpeeled English or seedless cucumber
- 1/2 cup fresh cilantro chopped
- 1 avocado diced
- 1/4 cup plain Greek yogurt optional
Instructions
- Heat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celery and garlic.
- Saute the vegetables until tender, about 5 minutes.
- Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft.
- Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and cilantro and blend well to combine.
- Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth.
- Stir in the additional diced cucumber, cilantro and avocado and serve immediately.
Nutrition
Calories: 242kcalCarbohydrates: 18gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 6mgSodium: 275mgPotassium: 625mgFiber: 4gSugar: 6gVitamin A: 677IUVitamin C: 11mgCalcium: 56mgIron: 1mg
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