Sunday, July 18, 2004
Avocado and White Bean Soup
This soup combination of cool lime, avocado and white bean is inspired by the savory fare of western moon lit trails and bright Florida nights on the gulf coast.
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 16 oz can white beans
1/2 ripe avocado
4 cups vegetable broth
1/2 sweet onion diced
2 tsp vegetable oil
1/2 tsp cumin
1/4 tsp cayenne
1 tsp lime juice
2 ounces tequila
kosher salt to taste
Preparation
Heat vegetable oil in a heavy sauce pan and sauté the diced onion. Peel and mash ½ ripe avocado with vegetable paste. Add avocado/vegetable paste to the onion with 4 cups of water and the white beans, include the canned liquid and tequila, simmer uncovered for 30 minutes.
Season with the remaining ingredients and simmer covered for ten minutes.
serves 2
vegan
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 16 oz can white beans
1/2 ripe avocado
4 cups vegetable broth
1/2 sweet onion diced
2 tsp vegetable oil
1/2 tsp cumin
1/4 tsp cayenne
1 tsp lime juice
2 ounces tequila
kosher salt to taste
Preparation
Heat vegetable oil in a heavy sauce pan and sauté the diced onion. Peel and mash ½ ripe avocado with vegetable paste. Add avocado/vegetable paste to the onion with 4 cups of water and the white beans, include the canned liquid and tequila, simmer uncovered for 30 minutes.
Season with the remaining ingredients and simmer covered for ten minutes.
serves 2
vegan
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