Chilled Guacamole Veloute
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Avocados (peeled and diced with the stones reserved)
- 4 cups vegetable stock
- 1 Tbsp lemon juice
- 1 ¼ cups Celery (peeled and diced)
- 2 Tbsps olive oil
- ½ red pepper (diced finely)
- 1 Tbsp black Poppy seeds
- 1 handful pea shoots
Preparation steps
1.
Prepare the soup by placing the avocado in a food processor with the lemon juice, cold vegetable stock, celery and olive oil. Blend until you have a smooth, creamy soup. Season to taste and add a little water if it needs to be thinner in texture.
2.
Transfer the soup to a bowl and drop in the reserved avocado stones to prevent the soup browning. Cover and chill until ready to serve.
3.
When ready to serve, pour into chilled glasses and arrange some diced red pepper on top along with some black poppy seeds.
4.
Garnish the soup with the pea shoots and serve.
