|It has a long way to go but at least it finally sprouted!|
Despite the ridiculous prices, I occasionally splurge and indulge on my favorite fruit. This was one of those days. Since I'm off bread, my favorite avocado toast was out so I decided to make a chicken avocado tortilla soup sans the tortillas. I adapted a few recipes to suit my tastes and pantry; original recipes found here, here, and here.
1 1/2 tbsp ghee
1 red onion
8 cloves of garlic
1 kg chicken mince
6 c chicken broth
1 tsp Tabasco® sauce
4 jalapeño peppers
1 tomato, seeded
1/4 c fresh coriander (cilantro)
1 large lemon/lime
1/2 tsp ground cumin
salt and black pepper (to taste)
In a large saucepan, I poured 6 cups of water with 4 Maggi® chicken broth packets (totally not paleo, I'm sure) with a dash of Tabasco®, since I didn't have any sriracha lying around. I then threw in the diced tomato and American Garden® (American in name only) jalapeño slices instead of using their smaller, hotter, green cousin commonly found here.
In a separate pan (I use a kadai, it's like a small wok-like frying pan) I sauteed the onion and garlic in the ghee for a few minutes (until the garlic is lightly browned and the onions are clear) before adding the chicken mince. Once browned, I stirred it into the simmering broth. I then mixed in the lemon juice, cumin, salt, and ground pepper. I added avocado slices and cilantro to each bowl just before serving. If you're not off dairy, I would also suggest topping it off with a dollop of sour cream or thick yoghurt (my favorite is Nestlé A+ Dahi®).
What's your favorite way to eat avocados? I am always looking for more creative ways to incorporate avocados into my dishes.