In a medium to large soup pot on medium high heat, add 2 tablespoons of olive oil, diced onions, chili powder, garlic powder and cayenne. Saute until onions are translucent. Add chopped vegetables and cook for an additional 5 minutes. Add chicken broth until vegetables are just submerged. Cover pot with lid and cook vegetables until soft.
Once soft, use a immersion blender or regular blender to puree the vegetables until smooth. Transfer soup through a fine mesh sieve and transfer back into pot. Add sour cream and lime juice and mix well.
To Serve
Scoop into desired bowl. Top with diced avocado and garnish with a drizzle of olive oil, goat feta and cilantro. Enjoy
Shop Ingredients
Directions
In a medium to large soup pot on medium high heat, add 2 tablespoons of olive oil, diced onions, chili powder, garlic powder and cayenne. Saute until onions are translucent. Add chopped vegetables and cook for an additional 5 minutes. Add chicken broth until vegetables are just submerged. Cover pot with lid and cook vegetables until soft.
Once soft, use a immersion blender or regular blender to puree the vegetables until smooth. Transfer soup through a fine mesh sieve and transfer back into pot. Add sour cream and lime juice and mix well.
To Serve
Scoop into desired bowl. Top with diced avocado and garnish with a drizzle of olive oil, goat feta and cilantro. Enjoy