Avocado Tomatillo Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Servings
3 to 4 servings
Avocado Tomatillo Soup
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 1 lb tomatillos
- 1 onion small, white
- 2 jalapeño seeds removed
- 1 clove garlic
- ½ teaspoon ground cumin seed
- 2 tablespoons olive oil
- 1/2 teaspoon salt sea salt
- 1/4 cup cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon salt sea salt
- 2 avocado
- water for thinning
- cilantro for serving
- feta cheese for serving
Instructions
- Heat oven to 425˚ and bring a pot of water to a simmer, large enough to hold the tomatillos.
- Place the tomatillos in the water, turn off heat, and let sit for 2 to 3 minutes, just long enough for the husks to loosen. Drain and let cool enough to touch.
- Remove husk from tomatillos and quarter. Roughly dice onions, jalapeños, and garlic. Combine all along with the cumin, olive oil, and salt, in a roasting pan. Bake for 35 to 45 minutes, or until tomatillos have begun to brown.
- Once roasted, let cool. Add roasted mixture into food processor or blender along with the cilantro, lime juice, salt, and avocado. Puree until smooth. Add water or vegetable broth as needed to thin the soup.
- Serve with a sprinkle of cilantro, avocado chunks, and feta (if desired).
Notes
- Tips and Tricks:
- Use up leftover ingredients:
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
