Avocado soup - redone

Anniemac, you sent me this soup recipe a few months ago and I wanted to make it, but by the time I got around to it the seasons had changed and there was no way I was going to make a cold soup. So, I created a hot, vegetarian version of my own.

Ingredients:

1 cup onion, chopped

1 garlic clove, chopped

2 teaspoons cumin

Salt & pepper, to taste

1 can white beans, rinsed and drained 

2 cups water, plus an optional vegetarian bouillon cube

1 avocado, chopped

1 cup Greek yogurt

Juice of one lemon

1 small jalapeno pepper, seeded and chopped

3 tablespoons chopped cilantro

Hot sauce

Shredded cheese (optional)

1. Heat oil in the bottom of a medium soup pan, add chopped onion. Stir until soft, add garlic.

2. Add salt, pepper and 2 teaspoons cumin.

3. Add water, buillion cube and beans and bring to a boil. Then simmer for 15 minutes

4. Remove pot from heat, add in chopped avocado, yogurt and lemon juice. Use immersion blender or regular blender to combine soup to a creamy texture.

5. Stir in cilantro.

Serve soup with cheese and a good dose of Franks Red Hot Chile and Lime sauce.

-- Sarah