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Description
from THE COMPLETE VEGETARIAN COOKBOOK
Ingredients
US|METRIC
4 SERVINGS
- 2 avocados (ripe)
- 300 grams yoghurt (natural)
- 300 mL vegetable stock
- 1 lemon
- 1 garlic clove
- 20 grams parsley (chopped)
- 1/4 cucumber (finely chopped)
- 2 spring onions (finely chopped)
- 3 Tbsp. chives (finely snipped)
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Directions
- Peel 1 avocado, remove the stone and place the avocado flesh in a blender or food processor. Add the yoghurt, stock, lemon juice and zest, garlic and parsley. Process until smooth, then pour into a bowl.
- Peel the remaining avocado and chop into small pieces. Stir this into the soup with the chopped cucumber, spring onions and finely snipped chives, reserving some of these for garnish.
- Chill well before serving.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium350mg15% |
| Potassium740mg21% |
| Protein5g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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