Avocado Fennel Soup with Sweet Mango
I made with 12 chard leaves and stems, water, 2 ripe avocados, 2 champ mangos, pinch of pepper, ¼ t red pepper flakes, ½ t fennel seeds, 1 fennel bulb, 1 T lime juice. Added chopped red pepper for chunk ingredient. Forrest dipped celery into the thick paste when eating. J and I both liked a lot. Very quick to make. Would improve with chopped tomatoes added to the red peps, cilantro flavor would meld nice and the orange juice probably would’ve been pretty good.
1 ripe Avocado
3 large leaves of Chard
2 oranges for juicing
1/2 large Tomato (or one small Tomato), diced
1 tbsp Lime juice, freshly squeezed
1 tsp Fennel seeds
1/2 tsp red chili flakes
1/4 tsp freshly ground black pepper
dash sea salt
Blend chard leaves and stalks with orange juice and 1/2 cup water until completely liquefied.
Open the avocado and scoop the flesh into the blender. Add 1/2 of the diced mango, followed by the tomato (save a little bit for the garnish), lime juice, and half a teaspoon of the fennel seeds. Puree, add the rest of the water to thin it out.
Transfer to a serving bowl, and stir in the remaining fennel seeds, chili flakes, pepper and sea salt to taste. Serve immediately, or chill first. When serving, top with diced mango and tomato, and if you like it spicy, a little more chili pepper.