Avocado & pistachio soup

Avocado, pistachio & dill soup

I posted an avocado soup recipe a short while ago and used cashews to thicken and watercress for flavour… it turned out okay although perhaps in retrospect I should have used more watercress.  This is a variation using avocado & pistachio with dill for flavour and for me this is a better marriage –  fresh dill perfectly complementing the delicate, creamy taste of avocado – let me know what you think.

Serves 2

Ingredients

1 large ripe avocado
4 tablespoons unsalted pistachios
2 tablespoons chopped fresh dill
1½ cup coconut or almond milk (unsweetened)
Pinch of salt

Method

  1. Put all ingredients in blender and blitz until smooth
  2. Add more milk if soup is too thick

 

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