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Avocado Soup with Cheesy Tortillas in a Jiffy

Nutrition Note : Avacados have a lot of fiber. They do contain fats but only the best quality fats and in far less quantities as compared to processed food anyday! They have more amouts of potassium than bananas and good amounts of folate. Not to forget the 4 grams of good quality protien.

Ingredients

Avocado Soup ---

2 ripe Hass avocados, peeled, pitted, and coarsely chopped

2 cups (60 g) baby spinach

2 cups (475 ml) low-sodium vegetable broth

Juice of 1 lime

1/4 teaspoon salt

1/4 teaspoon black pepper

Few dashes hot sauce, optional.

1/3 cup (77 g) plain Greek yogurt

1/3 cup (87 g) jarred salsa

Cheesy Tortillas ----

4 sprouted corn tortillas (6 inches or 15 cm)

drizzle olive oil

2 medium heirloom tomatoes, sliced thick

2/3 cup (75 g) shredded jalapeño Jack cheese

Preheat the broiler.

Blend the avocados, spinach, and broth until smooth in a blender. Add lime juice, salt, pepper, and hot sauce. Mix well. Lay the sprouted corn tortillas on a broiler pan and drizzle or brush lightly with olive oil. Lay two slices of tomato on each tortilla and sprinkle with the cheese, dividing evenly. Broil the tortillas for a minute or until the cheese is melted and the tomatoes are hot, observe to prevent burning. Divide the soup in 4 bowls and garnish with the yogurt salsa. Serve the soup with the tortillas.

Yield: 4 servings

Per Serving: 369 Calories; 20g Fat (46.8% calories from fat); 12g Protein; 40g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 433mg Sodium

Beta : Work in progress