Quick Avocado Soup with Quesadillas

Name: Quick Avocado Soup with Quesadillas
Prep time: 10 min
Cook time: 5 min
Yield: 2 serving
Ingredients: 1 avocado; 2.5 cups stock; 1/4 onion; sliver of jalapeño (optional); 1/2 garlic clove; 7-8 prigs cilantro; juice of 1/2 lime; 1/4 teaspoon salt (plus more to taste); freshly cracked black pepper; Crema or heavy cream; squeeze of lime; freshly cracked black pepper; hot sauce; Freshly chopped cilantro; 1 burrito-sized flour tortilla; cheese (I used Jack); Pico de Gallo; pickled jalapenos

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
2
Calories
523 kcal
Course
Main Course, Soup
Cuisine
Vegetarian

Quick Avocado Soup with Quesadillas

Ximena Brandt

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Here's another leftover-type meal that I rely on lately: Quick Avocado Soup with Quesadillas. It's easy, delicious, and can be ready in 15 minute or less!

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Ingredients

Servings

1 avocado
2.5 cups stock
1/4 onion
sliver of jalapeño (optional)
1/2 garlic clove
7-8 prigs cilantro
juice of 1/2 lime
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper

Optional garnishes:

Crema or heavy cream
squeeze of lime
freshly cracked black pepper
hot sauce
Freshly chopped cilantro

For the quesadillas (optional):

1 burrito-sized flour tortilla
cheese (I used Jack)
Pico de Gallo
pickled jalapenos

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Instructions

Start by heating up a glug of oil in a saucepan or soup pot over medium heat. Add 1/4 onion, 1/2 peeled garlic clove, and a sliver of jalapeno (optional). When the onion is starting to brown you can add this mixture to a blender or food processor along with 2.5 cups of stock, 7-8 sprigs of cilantro, the juice of 1/2 lime, 1/4 teaspoon salt, and some freshly cracked black pepper. Combine well.
Add the flesh of a single avocado and pulse blend. I like to leave the avocado a bit chunky so I add it in as a final step and just give it a rough blend.
Add the blender mixture back to the saucepan and warm it up over medium heat. Avocado Soup is typically served chilled or lukewarm, so I just warm it up gently and serve it right before it reaches a simmer.
Take a final taste for seasoning. I added another generous pinch of salt to this batch (so that is a heaping 1/2 teaspoon total), but keep in mind that the exact salt level will depend on which stock you're using. I used this homemade chicken stock that has no salt. Note: this recipe also works great with this homemade vegetable stock.
As the soup warms you can build the quesadilla. The quickest way is to add a burrito-sized flour tortilla to a skillet over medium heat and add fixings to only half of the tortilla. I added cheese, leftover Pico de Gallo, and Pickled Jalapenos. Fold in half and then cook each side until light brown spots are forming on the underside of the tortilla, usually about 2-3 minutes per side depending on the heat of the stove.
Once the quesadilla is cooked you can cut it in half and serve immediately with the warmed up Avocado Soup.
Garnishes for the Avocado Soup are optional so feel free to get creative. For this batch I topped with Crema, freshly cracked black pepper, a few drops of hot sauce (Valentina), and a final squeeze of lime. Yum!!

Nutrition Information

Show Details

Calories 523kcal (26%) Carbohydrates 25g (8%) Protein 20g (40%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Cholesterol 71mg (24%) Sodium 2050mg (85%) Potassium 641mg (18%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 2014IU (40%) Vitamin C 18mg (20%) Calcium 549mg (55%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 523 kcal

% Daily Value*

Calories	523kcal	26%
Carbohydrates	25g	8%
Protein	20g	40%
Fat	40g	62%
Saturated Fat	16g	80%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Cholesterol	71mg	24%
Sodium	2050mg	85%
Potassium	641mg	14%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	2014IU	40%
Vitamin C	18mg	20%
Calcium	549mg	55%
Iron	2mg	11%