4.6 from 15 votes
Quick Avocado Soup with Quesadillas
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Calories: 523 kcal
Course:
Main Course , Soup
Cuisine:
Vegetarian
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
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
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!!
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.