In our latest soup recipes, we blend Cilantro and toss in some avocado and shredded chicken for a memorable spoonable meal!!

We were recently discussing our love of cilantro over a nice dinner. Kim mentioned the little leafy greens are a powerful little herb when it comes to health benefits. This conversation inspired Jess to blend up a new recipe in her recent soup-making marathon.

Now, some people despise cilantro. And if that’s you, we’re very sorry you won’t like our cilantro soup. 🙁

But, as it turns out, to some people cilantro actually tastes like soap! For the rest of you, you might be interested in knowing all of the health benefits of cilantro.

A quarter cup of this gorgeous mother of coriander provides a healthy dose of Vitamin A. It is also said to be able to detox mercury, reduce bloating, support kidney and liver functions, and aid in thyroid health. We also just happen to be a couple of those people who like the taste. 🙂 But, for those of you who don’t, you can buy cilantro oil. Just be sure to consult your doctor first. 😉

Ingredients

  • 3 bunches of cilantro
  • 4 leeks
  • 1/2 sweet onion
  • several garlic cloves
  • 1 potato NOTE: The potato thickens the soup. For all you gluten-free folks, this is an excellent alternative to making a flour-based roux. We’ve been adding tubers to our soups to make them more filling.
  • 2 limes
  • 3 cups of water
  • olive oil
  • salt & pepper
  • chicken or veggie bullion
  • creme fraiche
  • shredded chicken
  • avocado
  • shredded cheese of choice

Instructions

  1. Wash leeks and cilantro.
  2. Chop off cilantro stems, keeping only the leafy greens.
  3. Peel the outer layer of leeks and cut and keep only the white portion. Dice white circular ends and separate for faster cooking.
  4. Mince garlic. Feel free to use a few heaping tablespoons of pre-minced garlic instead. If you’re not fighting vampires, then you don’t have to use as much garlic as we did. We would just rather be safe than sorry. 😉
  5. Cut half an onion.
  6. Chop one potato. NOTE: If you notice from our photos, we used a couple of handfuls of mini potatoes instead. We did this for a few reasons. The first is they are so stinking adorable. The second is we just tossed them in as is and avoided a little extra work. Lastly, they were what we had in our kitchen.
  7. Boil water. We love using our all-in-one Cuisinart Blender and Soup Maker.
  8. Toss ingredients into boiling water.
  9. Add juice from one lime, olive oil, salt and pepper, and either veggie or chicken bullion.
  10. Bring to a boil and then lower heat. Simmer for about 50 minutes.
  11. While the soup is cooking, chop chicken. Feel free to use boiled, roasted, or baked chicken. However, you like it! Also, cut avocado during this time.
  12. Blend until the soup is a nice creamy consistency and a lovely shade of green.
  13. Add remaining lime juice and salt to taste.
  14. Put into a bowl and top with shredded chicken, avocado, and shredded cheese. NOTE: Alternatively, you can also blend the avocado into the soup. But, we liked getting a little nugget of one of our favorite foods in every other bite. 🙂
  15. Enjoy!

TIPS: Other toppings you might enjoy adding? Toasted corn, shrimp, and dried kale. Are you looking to lower the calorie count? Try a low-fat sour cream, or skip the creamy topping altogether. Vegetarian options are, of course veggie bullion and not adding chicken. Try tofu if you’re looking to add protein. 🙂