Ingredients
- 4 cups vegetable broth
- 1 cup water
- 3 ripe avocados, peeled, pitted, and mashed
- 1/4 cup dehydrated chopped onion
- 1/2 tablespoon dehydrated sliced garlic, crushed
- 1/4 of a dehydrated habanero chile pepper, crushed
- 1 tablespoon ground cumin
- 1 teaspoon dehydrated oregano
- 1 dehydrated bay leaf
- Salt and pepper
- 1 to 2 teaspoons honey
- 1 tablespoon fresh lime juice
- Sour cream, hot sauce, and tortilla chips for serving
Ingredients
macros
Instructions
- Place the broth, water, mashed avocados, onion, garlic, habanero, cumin, oregano, bay leaf, and 1/2 teaspoon salt in a 6-quart slow cooker, stir to combine, and cover. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Remove the bay leaf and use an immersion blender to puree the hot soup. Stir in the honey to taste and lime juice (if desired) and salt and pepper for taste.
- Serve warm with sour cream, hot sauce, and tortilla chips.
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