Chilled avocado soup

Recipe from: 07 January 2013
avocado soup

Ingredients 13
Servings 1
Minutes 00:15


Serving Change
  • 15
    olive or avocado oil
  • 1
    onion - finely chopped
  • 2
    garlic cloves - crushed
  • 1
    green chilli - deseeded and finely chopped
  • 5
    vegetable or chicken stock
  • 2
    baby spinach
  • 3
    ripe avocado's
  • 1
    fresh coriander
  • Salt and ground pepper
  • 1
    dro of lemon juice - to taste
  • 1/4
    lightly toasted sesame seeds
  • 1/3
    feta - cut into 1cm cubes
  • 1
    watercress - to serve


Heat the oil over medium heat and sauté the onion, garlic and chilli for 5 minutes until soft.

Add stock and bring to the boil for 3 minutes. Cool slightly. Transfer the liquid to a blender and blend with the spinach, avocado and coriander until smooth.

Add extra stock, to thin out to your liking. Season and add the lemon juice.

Chill in the fridge until cool. Spoon the soup into 8 serving glasses or bowls. Mix the sesame seeds through the Feta and serve on top of the Soup. Garnish with watercress.

Reprinted with permission of Your Family magazine and Snap, Sizzle and Cook. To see more recipes, click here.

Read more on: boil  |  recipe  |  vegetables  |  soups  |  vegetarian


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