Cream of Avocado Soup

For the avocado cream soup, sauté the finely chopped shallot in oil, add the finely chopped potato cubes and sauté briefly.

Pour in the vegetable soup and cook for about 10 minutes until the potatoes are soft. In the meantime, mash the flesh of the avocado with a fork and mix with the juice of half a lemon.

Remove the pot from the heat and mash with a blender. Add the mashed avocado and blend again briefly. Do not cook any more!

Season to taste (cumin, turmeric, pepper, salt). As an ingredient, toast black bread cubes in a little oil until crispy and serve with the soup.

Preparation Tip:

To round out the cream of avocado soup, you can add a few drops of balsamic vinegar.

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