Linda McCartney’s Avocado-and-Green Chili Soup

5.0 (1 reviews)

2 ripe avocados
3 cups soy milk
1 4-oz. can or jar of green chilies
1 medium-sized onion, chopped
Salt and pepper, to taste
2 Tbsp. lemon juice
2 Tbsp. dry sherry
Chopped chilies or fresh parsley, for garnish

• Cut the avocados in half and remove the pits. Scoop out the pulp and purée in a blender.
• Add the remaining ingredients, except the garnish, to the blender and purée until smooth. Put the mixture into a serving bowl, garnish, and serve immediately.

Preparation time: 10 minutes

Makes 4 to 6 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind