Avocado + Mushroom Soup

Slow and steady wins the race! I've been doing OK this last week balancing my food, workouts and social life and I think the key has been taking it easy. Not being too hard on myself and really thinking about all my choices and options. By avoiding those snap decisions I've been able to make good choices and have splurged on things I really wanted. Like an extra large, busting at the seams taco up at the cottage last weekend.

One of the decisions I had to make recently was deciding to step back from volunteering with a great organization. I really believe what they are doing is great but on this little path to life balance I'm trying to take I needed to step away from something and that just had to be it. I wish them all the best and will miss the company of the other volunteers.

So I must say that has made room in my brain for other things. I've continued to get up early in the morning and tried to either work out or make a really great breakfast. This does mean going to bed a little earlier! While I tried to get up early this morning the fact that I went to bed last night at 12:30am meant that when my alarm went off I just moved to the couch and slept another hour. Tonight I'm in bed by 11!

I was up so late because I decided to make soup after bootcamp. I was looking for a recipe that included only fresh foods, nothing packaged or processed. I was having a little difficulty as most recipes call for chicken, beef or veggie stock. I started looking up recipes on caveman and paleo diet websites and found an interesting mushroom soup recipe that included avocados. Sold.

This was pretty simple to make as it doesn't take much cooking time. The time comes in prep when you're chopping everything. I got some REALLY ripe avocados so they blended up really quick in my blender.

Side note here. I bought a really cheap blender from Wal-Mart last year and use it almost everyday! Especially since I don't have a food processor it becomes a necessary tool in the kitchen. It seems to be holding up ok but I'm beginning to wonder just how long it will last with all that ware. I'm wondering if I should get a separate food processor or invest in a really heavy-duty blender. Any suggestions?

Back to business here. This soup has a really interesting flavour from the avocado. I think it's gonna taste really nice today as all the ingredients have had a chance to mesh and meld together. I might add more mushrooms next time and a variety of mushrooms just for some...variety! For some extra protein I'm eating a couple hard boiled eggs along with it, but I think this soup would be really great with some chicken on the side. It might be even better with some cubed chicken in the soup!

Give it a shot!

Ingredients

2 ripe avocados

Juice from 1/2 a grapefruit

1 clove of garlic

2 cups boiled water

1T coconut oil

1 cup of your favourite mushrooms, sliced

1 red pepper, diced

1/2 yellow onion, finely chopped

2 tomatoes, diced

1t basil, or 3 fresh basil leaves

Directions

In a food processor or blender mix the garlic, avocado, grapefruit juice and hot water until smooth and set aside.

In a large pot heat the coconut oil and saute the onions, peppers, tomatoes, mushrooms and basil until soft.

Add the avocado mixture and heat through.