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Ingredientes
- 1 Tbsp. vegetable oil
- 1 med red onion, minced
- 2 clv garlic, chopped
- 1/2 x red bell pepper, minced
- 4 x avocado, diced
- 1 x 19 ounce can stewed tomato, diced
- 1/2 c. minced fresh parsley
- 1/2 c. minced fresh coriander
- 1/4 c. minced fresh mint
- 1/4 c. minced fresh oregano
- 1 x jalapeno pepper, minced, (optional)
- 1 Tbsp. lemon, juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 6 c. vegetable stock
- 1/4 c. minced fresh chives
Direcciones
- In a large soup pot, heat the oil. Saute/fry the onion and garlic for 2 min. Add in the red pepper; saute/fry for another 2 min.
- Add in avocados, tomatoes and their juice, parsley, coriander, mint, oregano, jalapeno pepper, lemon juice, salt, black pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer, stirring occasionally, 20 min.
- Remove the bay leaf. Garnish with chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 154 | 63% |
| Total Fat 17.32g | 22% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1372mg | 57% |
| Potassium 868mg | 25% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 11.8g | 39% |
| Sugars 7.85g | 5% |
| Protein 4.45g | 7% |
