There’s something about hot soup on a cold or rainy day. This ‘cream’ of mushroom soup is the perfect complement to chicken breast, as well as white fish fillets. Serve this soup as a main dish with mixed vegetables on the side, or as an appetizer. Serve alongside a chicken breast, fillet of fish or other protein for a complete meal idea. For a bit more flavor, try substituting half of the water with chicken stock.
|2||medium||avocado(s), peeled and pitted|
|5||medium||mushroom(s), white button, sliced|
|1||medium||bell pepper(s), red, diced|
|1/4||small||onion(s), yellow, finely minced|
- In a food processor, blend avocado, grapefruit juice, garlic and hot water. Set aside.
- Meanwhile, heat a medium pan with tall sides over medium-high heat. Add coconut oil.
- Saute mushrooms, sweet pepper, onion, tomato, and basil until they begin to soften.
- Add avocado mixture and heat through.