Avocado soup

by Ursula


2 -3 avocados
250g sour cream
juice of half a lemon
1 ltr vegetable stock (Rapunzel Organic Vegetable Bouillon)
pepper and salt


Cut the avocado in half, remove the stone and peel. Put the avocado in a bowl, add sour cream and the juice of half a lemon, then use a hand blender to puree. Heat the vegetable bouillon in a pan till it's boiled. Keep the pan of the heat and add the avocado mixture. Keep on stirring til the soup is smooth. Heat the soup but do not boil. Add pepper and salt to taste. Decorate the soup with a pinch of ground coriander or paprika powder. Serve the soup with Balsamic Roasted Onion and Parmesan Focaccia.

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— Lila

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