Overhead shot of bowls of green soup on green avocado backdrop

Chilled Avocado Soup w/ Hemp Oil

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Serves 4

In need of some pampering, but don’t have the $$$ for a luxurious spa day? When we can’t have the real deal, we DIY!

Mix up a pitcher of refreshing spa water, treat yourself to an at-home mani pedi, and whip up this Chilled Avocado Soup w/ Hemp Oil. It’s light, refreshing, flavorful, and healthy– everything you’d want to eat during a day of much-deserved #selfcare.

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 

INGREDIENTS

1 Tbsp extra virgin olive oil

1 onion, diced

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

3 cups water

2 medium avocados, pitted and peeled

1 stalk celery, chopped

1 cup fresh parsley leaves, loosely packed

¼ cup fresh lime juice

1/8 tsp freshly ground black pepper

½ tsp ground cumin

½ tsp ground coriander

1 Tbsp hemp oil (can substitute olive oil if desired)

1 tsp sea salt

GARNISH

hemp seeds and parsley leaves, for garnish (optional).

PREP

Squeeze lime juice.

Dice onion.

Chop garlic and celery.

Seed and chop jalapeno.

Pit and peel avocados.

COOK

In a sauté pan, heat extra virgin olive oil over medium high heat.

Add diced onion, chopped garlic and jalapeno and cook, stirring often for 5 minutes, or until onion is translucent and slightly browned.

Remove from heat and let cool slightly.

COMBINE

In a high-speed blender, add water, peeled avocado, chopped celery, parsley, lime juice, sea salt, cumin, coriander and hemp oil.

Add cooked onion mixture and blend on high until smooth, about 1-2 minutes.

Season to taste with additional sea salt and freshly ground black pepper, if desired.

NOTES + SERVING

Serve immediately at room temperature, or transfer to a covered container and refrigerate for at least 2 hours, or until chilled through.

Ladle soup into individual bowls and garnish with fresh parsley and hemp seeds.

Chilled Avocado Soup w/ Hemp Oil will keep in an air-tight container in the refrigerator for up to 5 days.