Creamy and hearty. This soup should be served right after preparation, as the avocado can discolor.
Caribbean Avocado Soup
2 ripe avocados, 2 C homemade chicken bone broth, 1 T lime juice, plus 1 tsp for garnish, ¼ tsp. allspice, ¾ tsp. salt, 1/4 tsp. white pepper, pinch cayenne pepper,
½ C yogurt or coconut milk
8 sprigs of cilantro, chopped
- Cut the avocados in half lengthwise. Cut off about 1/8 of the avocado, lengthwise, for use as a garnish.
- Sprinkle avocado garnish slice with lime juice to prevent browning.
- Scoop out the flesh of the remaining avocados. Place avocado into a blender with one cup chicken broth. Blend.
- Add the lime juice, seasonings, yogurt, and the remaining chicken broth. Blend.
- Chill in the refrigerator for 10 minutes.
- To serve, pour into bowl and set avocado slices on top as a garnish.
Sally, which recipe incorporates essential oils? Ive looked through your recipes but couldnt find any.
I am low oxalate, and low histamine.
Sally K Norton says
I haven’t developed many recipes with essential oils. To use them, you need to dilute them in a neutrally flavored carrier oil that you like. I keep thinking I’m going to get back to developing recipes with the oils, but it is so much easier just to keep things simple and minimally spiced. Plus, with simpler recipes its easier to keep track of all the variables you’re trying to manage to keep food sensitivities and related symptoms under control.
If you’ve had some success using essential oils and would like to share that here, I’m sure others here would appreciate it!
Isn’t avocado high in oxalates?
Jeremy R. says
The operative words in the recipe are “ripe avocado”. The VP Foundation had observed that avocados were variously reported as high, moderate or low in different tests. So they investigated and in 2018 published a report of oxalate content in avocados based on testing many samples at various stages of ripeness. If the avocado is “very ripe” (soft but not quite turning brown), it is low in oxalate (2mg or less for an entire fruit). Letting it get moderately ripe still yields an oxalate content of only 6 or 7 mg. If it is unripe (hard and bitter – few people eat them at that stage), a fruit can have 25mg of oxalate or more. The moral of the story is to let the avocados ripen and not to use them until they’re fairly soft – they taste better that way in any case.