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Avocado Soup

Avocado Soup

Serves pea 4 Clock icon 15
You might never have thought to try avocados in soup, but trust us, you'll be glad when you do - this wonderfully zingy soup is super creamy and yet it has no dairy!

5 Farmdrop products in this recipe

£ 10 .55
5 items.

Here's how you do it

  1. In a saucepan, gently fry the onion and garlic along with the cumin for 5 minutes until translucent.

  2. 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.

  3. 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.

  4. Pour the warm soup into deep bowls, drop a poached egg into each and sprinkle over the chilli flakes.

Ingredients

  • 1 tsp ground cumin
  • 3 avocados
  • 2 limes
  • 25g coriander (use the stalks too)
  • 4 fresh eggs

From the Larder

  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • Salt and pepper
  • 2 tsp chilli flakes to serve (optional)

Suitable for

  • Vegetarians
  • Gluten free