Avocado and ginger soup
2 persons - 10 minutes
Ingredients:
3 small avocados or 2 large ones, ripe or not quite ripe, peeled and chopped
350 millilitres water
1 vegetable stock cube
2 tablespoons fresh lemon juice
½ tablespoon wasabi (Japanese horseradish paste, optional)
1 teaspoon freshly grated ginger root
Preparation:
Heat the water and the stock cube in a saucepan until dissolved.
Add the juice, wasabi and grated ginger root, and stir well
Add the avocado to warm through.
Put in the mixer until smooth.
Return to the saucepan to re-heat without boiling.
Serve in bowls decorated with fresh cream.
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