Avocado Soup

This refreshing avocado soup makes for a perfect lunch or light dinner. Top the velvety smooth soup with spicy roasted chickpeas for a protein-packed crunch and loads of flavor.

avocado soup in black bowl
  • prep time


  • cook time


  • rest time


  • total time

    1hr 15min

  • category title soup

  • cuisine type american

  • serving size 4

recipe by: delallo



  • Heat oven to 400°F. Line a baking sheet with parchment paper.
  • Combine chickpeas, chopped Calabrian chili peppers, oils, paprika and salt in a medium bowl. Toss well to combine and spread evenly onto prepared baking sheet.
  • Roast for 20-30 minutes until slightly crisp, stirring every 5 minutes. Set chickpeas aside.
  • Add all Avocado Soup ingredients to a blender or food processor and blend until silky smooth. Season to taste. Chill for at least 30 minutes.
  • Serve cold soup in a bowl, topped with roasted chickpeas and drizzled avocado oil.

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