avocado soup

Chilled avocado soup

Recipe from: 07 January 2013
Preparation time: 15 min
Cooking time: 20 min
 
This soup is healthy and refreshing. A great option for the hotter months.
 
 
 

Ingredients

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

Method

 
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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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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