Avocado soup
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 3 Avocados (650 g)
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 7-10 Tbsp juice of 1/2 lemon
- 3/4 l Vegetable broth
- 250 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Pine nuts
- 1 Tomato
- 7-10 Tbsp a few basil leaves
- 7-10 Tbsp Java peppercorn
Directions
- 1
Halve the avocados, remove the seeds, remove the flesh from the skin and cut into pieces. Peel onion and garlic, dice very finely and fry in hot oil. Add the avocado flesh and steam briefly.
- 2
Pour on lemon juice and puree with the cutting stick of the hand mixer. Add stock and cream, heat up briefly. Do not boil any more. Season soup with salt and pepper. Lightly roast pine nuts in a pan without fat.
- 3
Clean, wash and quarter the tomatoes, remove the seeds. Cut tomatoes into small cubes. Wash basil, cut into strips. Serve the soup sprinkled with pine nuts, diced tomatoes, basil and coloured pepper.
More Delicious Recipes
