Chilled avocado soup

This soup is healthy and refreshing. A great option for the hotter months.
avocado soup

Recipe from: 07 January 2013
Preparation time: 15 min
Cooking time: 20 min


  • 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
Servings: Change Serving


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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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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