Avocado Soup

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It was the most gloriously sunny day and I’d spent much of morning in the garden, weeding and feeling generally earthy and full of mother nature feelings. Good feelings – until lunchtime. Things got tricky then because everyone else was tucking into bacon sandwiches which looked and smelt delicious. I needed to make something that was even more appealing to me than a bacon sandwich and I had to do it quickly before temptation got the better of me.

One of the foods that I love is avocado, unfortunately I tend to like it on a biscuits or bread and I wanted to avoid that too so I did a quick search on the internet and got this absolutely amazing idea: Chilled Avocado Soup.

Half an avocado has over 3 grams of fibre, both soluble and insoluble, which we need to keep our digestive system running smoothly. Furthermore soluble fibre slows the breakdown of carbohydrates in your body, which means you feel full for longer.  Oleic acid found in avocado, also keeps you feeling that ‘I’m comfortably full’ feeling for longer.

To make the soup is beautifully simple. In a blender place some spring onion (fried in olive oil if you have time, or raw) some cayenne pepper, nutmeg, garlic, squeeze of lemon, crème fraiche, milk and one medium sized ripe avocado. Whizz everything up in your blender, serve chilled.

Ingredients

2 ripe avocado
3 spring onions (cooked or raw as you prefer)
2 medium cloves of garlic (cooked or raw as you prefer)
½ cup of crème fraiche
½ cup of milk
pinch of nutmeg
pinch of cayenne pepper
squeeze of fresh lemon
salt and pepper to taste

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