Courgette and Avocado Bisque
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Bring the stock to the boil and add the courgette and spring onions. Simmer on a low heat for around 5 minutes. Remove from the heat and leave to cool.
2.
Drizzle the avocado with lemon juice and add to the stock along with the yoghurt. Purée well adding a little more stock if required. Season with salt and ground black pepper.
3.
Transfer the soup to bowls, garnish with the parsley and drizzle with a little olive oil.
