Avocado Cream Soup with Diced Mango
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp butter
- ½ cup finely chopped onions
- 1 garlic clove (minced)
- 4 cups chicken stock
- 1 tsp Lime juice
- 2 ripe Avocados (peeled and mashed)
- 2 cups heavy cream
- ¼ tsp ground Cumin
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup diced Mangoes
Preparation steps
1.
Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
2.
Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
3.
Transfer to a blender or food processor and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
4.
Cook over medium heat for about 5 minutes. Spoon into individual bowls and garnish with diced mango to serve.
