Chilled Savory Avocado Soup

It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.

I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.

When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!

Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make. 

This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.

If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!

avocado soup

What You'll Need

3 avocados, cut into chunks
3 cups bone broth (I used this brand)
1 cup coconut milk
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 tsp tarragon leaves
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon cayenne pepper

What You'll Need To Know

Combine ingredients in a blender, and process until smooth.

Cover and refrigerate 2 hours or until fully chilled.

Pour soup into serving bowls and enjoy.

Recipe makes 4-5 servings

Lamb and Lentil Tarragon Stew


Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.

This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.

Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew

What You'll Need

1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.

What You'll Need To Know

1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.


  • Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
  • Meat from the shoulder needs to be trimmed of excess fat first.
  • The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.

Recipe makes 6-8 servings.

What are your favorite slow cooker recipes? Share it with me here!

Chicken Tortilla Soup


Okay, I know what you're thinking. Soup, in June? Living in Portland has really thrown my into a loop. The weather throughout the week changes drastically. One day it's cold and raining, the next it's warm and sunny. This Portland weather is a bit weird! The clouds and cold weather have me craving a nice bowl of soup. More specifically Chicken Tortilla soup. Since I'm all about health hacking and simplicity, I thought I'd twist this Mexican classic with a healthy spin to it. Don't worry, the flavor was not compromised!

This soup has a slight kick and is very satisfying on a rainy day (like today). It makes a full pot, so you'll have plenty left over. The heat of the peppers combined with the sweetness of the corn is fabulous, and a little bit of citrus from the lime.

What You'll Need

2 Tbsp extra virgin olive oil
2 dried ancho chiles, stemmed
3 cloves garlic, smashed
1 yellow onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. dried oregano
5 cups chicken broth
1/2 pound skinless, boneless chicken breasts, cut into small strips
1 cup fresh tomatoes, chopped
course salt & fresh ground black pepper to taste
1 handful fresh cilantro, chopped
1 cup canned or frozen roasted corn
1 cup canned, strained black beans
3 Fried corn tortilla strips
Fresh lime to taste
Sour cream (optional)

What You'll Need To Know

In a large pot, heat the olive oil over med. heat. Add garlic and sauté for 2 minutes. Add ancho chilies, onion, cumin, cayenne, paprika, salt and fresh ground pepper. Sauté for 8 minutes.

Add the chicken broth, the tomatoes, oregano, chicken meat and a handful of cilantro. Partially cover and simmer for 40 minutes.

In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.

Add the corn niblets, wild rice and black beans to the soup and stir to combine. Season with salt, pepper,  and cilantro.

Serve soup with crispy tortillas, a squirt of fresh lime, and top with sour cream if you eat dairy.

Makes 6 servings.