Vegetable soup with avocado
Avocados contain many unsaturated fatty acids, such as oleic acid, which fights inflammation in the body and thus has a positive effect on our heart health. They also contain folate, which is particularly important for pregnant women in the first weeks of pregnancy, as it protects against miscarriage and developmental disorders of the child.
If you want to make the vegetable soup vegan with avocado, use rapeseed oil for frying and instead of whipped cream and sour cream use spelt or soy cream. This is also lower in fat content and you save calories.
Ingredients
- Ingredients
- 2 Avocados
- juice of lemons
- 500 milliliters Vegetable broth
- 1 shallot (finely chopped)
- 1 Tbsp butter
- 200 grams skinned Diced tomatoes
- 1 tsp Tomato paste
- 250 grams Corn kernel (canned)
- 100 grams Whipped cream
- 150 Sour cream
- Lime zest (1-2 tsp, grated)
- ginger (1-2 tsp, grated)
- salt
- peppers (freshly ground)
- Coriander (for garnish)
Preparation steps
Halve avocados, remove pits and dice flesh. Immediately sprinkle with lemon juice.
In a pan, cook shallot in melted butter until translucent. Add broth and bring to a boil. Set aside about 1/4 of avocado cubes for garnish, and add the rest to the pan. Add diced tomatoes and 200 grams (approximately 7 ounces) corn. Stir in tomato paste, lime zest and ginger. Season with remaining lemon juice, salt and pepper. Bring to a boil again and simmer about 5 minutes. Puree soup, stir in cream and creme fraiche and season to taste.
To serve, divide soup among bowls and sprinkle with reserved avocado cubes and remaining corn. Garnish with cilantro leaves.