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Add a photoServings: 6
Ingredients
- 3 x large, medium ripe avocados
- 2 Tbsp. fresh lemon juice (30ml)
- 8 ounce watercress (250ml)
- 1 Tbsp. light soy sauce (15ml)
- 1 x large green chili or possibly jalapeno pepper, seeded and finely minced
Directions
- Peel the avocados. Cut in half and remove the pit. Cut them into cubes and place in a glass or possibly ceramic bowl. Squeeze the lemon juice overtop to avoid having them discolour.
- Bring the chicken stock to a simmer.
- Wash the watercress and pat it dry. Trim off the hard stems and wilted leaves and coarsely chop. Add in the watercress to the chicken stock. Add in the diced avocado, soy chili, and season with salt and pepper. Let simmer for 5 min.
- Using a hand wand or possibly a blender to mix finish the soup by puree it till it reaches desired smoothness. Place in a non-reactive bowl and cover with plastic wrap. Let the soup refrigeratein the fridge. Adjust seasoning and serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 66 | 74% |
| Total Fat 7.38g | 9% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169mg | 7% |
| Potassium 388mg | 11% |
| Total Carbs 5.87g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.85g | 1% |
| Protein 2.1g | 3% |
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