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Chilled potato and avocado soup
Average rating:
This soup is a delicious chilled twist on the traditional potato and avocado soup served all across South America
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Serves: 4
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Prep time: 10 mins
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Cooking time: 20 mins
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- ½ tsp chilli flakes
- 2 potatoes, approx 450g, peeled and diced
- 1 ltr vegetable stock
- 2 ripe avocados
- 170ml carton soured cream
- Chopped coriander, to garnish
Method
- Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat. Add the chillies and fry for 2-3 minutes. Reserving 8 pieces for garnish, add the potatoes and stock. Bring to the boil and simmer, covered for 10 minutes until tender.
- Using a hand-held blender or food processor, blend the soup until smooth. Allow to cool. Add the avocado and soured cream and blend again, season to taste. Chill before serving, garnished with diced potato and chopped coriander.
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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