Avocado and celery soup recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 391 calories / serving
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171593 avocado and celery soup HERO

Prepare the soup by placing the avocado in a food processor with the lemon juice, cold vegetable stock, celery and olive oil. Blend until you have a smooth, creamy soup. Season to taste and add a little water if it needs to be thinner in texture. Season and transfer to a bowl.

Drop the reserved avocado stones into the soup (to prevent the soup browning), cover and chill until ready to serve. When ready to serve, pour into chilled glasses and arrange some diced red pepper on top along with some black poppy seeds. Garnish the soup with the pea shoots and serve.

  • Ingredients

  • 4 medium avocados, peeled and diced with the stones reserved
  • 1l cold vegetable stock
  • 1tbsp lemon juice
  • 150g celery, peeled and diced
  • 2tbsp olive oil
  • salt
  • pepper
  • pea shoots, to garnish
  • ½ red pepper, diced finely
  • 1tbsp black poppy seeds
  • Energy 1610kj 391kcal 20%
  • Fat 38g 53%
  • Saturates 8g 38%
  • Sugars 2g 3%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 5.5g Protein 4g Fibre 7.8g


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