5 Farmdrop products in this recipe
In a saucepan, gently fry the onion and garlic along with the cumin for 5 minutes until translucent.
Add this to a blender with the scooped flesh from the avocados, coriander, the juice from the limes and a pinch of salt and pepper. Blend into a puree, loosening with a little water or chicken stock to your prefered consistency. Pop in a saucepan and gently warm through until ready to serve.
For the poached eggs, bring a saucepan of water to a simmer. Crack the eggs into individual ramekins then drop the eggs one by one into the simmering water, as close to the surface of the water as possible. They’ll poach lightly in 3 minutes. Lift out with a slotted spoon.
Pour the warm soup into deep bowls, drop a poached egg into each and sprinkle over the chilli flakes.
From the Larder