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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 bn spring onions
- 1 sm red chilli, chopped
- 1/2 bn coriander
- 4 x ripe avocados
- 4 c. rich vegetable stock
- 1/2 c. cream">cream or possibly lowfat sour cream">cream or possibly lowfat yoghurt few splashes of worcestershire sauce tabasco sauce to taste
- 1 x red tomato, finely diced
- 1 x yellow tomato, finely diced
- 1/2 bn coriander, minced
- 2 Tbsp. cream">cream or possibly lowfat sour cream">cream or possibly lowfat yoghurt
Direcciones
- Remove any tired strips of spring onion then wash the spring onions well. Trim the roots then slice the spring onions, including the green parts.
- Heat the extra virgin olive oil and add in the spring onions, chilli and coriander and saute/fry till the spring onions have wilted. Add in the stock and heat till hot then remove from the heat.
- Scoop the avocado flesh from the skins and add in to the soup with the cream, lowfat sour cream or possibly lowfat yoghurt, worcestershire and tabasco. Puree the mix till very smooth then season to taste with salt and pepper.
- To make the salsa, finely dice the yellow and red tomatoes and mix with the coriander and juice of 1 lime. Add in salt and pepper to taste.
- Serve garnished with the cream or possibly lowfat sour cream or possibly lowfat yoghurt and tomato salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2094g | |
| Calories 1626 | |
| Calories from Fat 1204 | 74% |
| Total Fat 135.75g | 170% |
| Saturated Fat 30.37g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 4002mg | 167% |
| Potassium 4856mg | 139% |
| Total Carbs 124.55g | 33% |
| Dietary Fiber 75.0g | 250% |
| Sugars 21.84g | 15% |
| Protein 28.45g | 46% |
