Avocado Yoghurt Soup with Chicken Broth
(Published: )
Prep Time Cooking Time Servings
4 people
Ingredients:
  • 2 avocados
  • 2 cups kale leaves, stems removed
  • 1 cup cashew milk
  • 1/2 cup cherry tomatoes
  • 1/2 cup chicken broth
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp sea salt
  • 1/4 cup basil leaves
  • 1 cup plain yoghurt

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Directions:

1. Leaving a three cherry tomatoes aside, place everything into a blender and puree until smooth.

2. Adjust the consistency of the soup by adding more chicken broth or cashew milk until reaching a desired consistency.

3. Allow the soup to chill in the fridge for 30 minutes to an hour before serving. Top off with slices of cherry tomatoes and a sprinkling of sea salt.

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