Print Recipe
 Soup-Puree of Avocado with Zucchini Recipe
Incredibly tender, very fresh soup. Fans of mashed soups will definitely like it.
Course Diet Food Dishes, First Course Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Diet Food Dishes, First Course Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Cut the leek into rings and rinse thoroughly in a colander under running water to wash away all the sand and earth that may be hiding between the leaves. Wash and peel the celery, zucchini and potatoes. If the squash is young, you can not clean it. Cut into small cubes.
    Cut the leek into rings and rinse thoroughly in a colander under running water to wash away all the sand and earth that may be hiding between the leaves. Wash and peel the celery, zucchini and potatoes. If the squash is young, you can not clean it. Cut into small cubes.
  2. Put the vegetables in a deep frying pan, heated with vegetable oil, and saute until half-cooked.
    Put the vegetables in a deep frying pan, heated with vegetable oil, and saute until half-cooked.
  3. Pour in the hot broth so that it only covers the vegetables, and cook over low heat until the vegetables are ready.
    Pour in the hot broth so that it only covers the vegetables, and cook over low heat until the vegetables are ready.
  4. Add the mashed avocado pulp.
    Add the mashed avocado pulp.
  5. Add the leeks and simmer for another 2-3 minutes.
    Add the leeks and simmer for another 2-3 minutes.
  6. Pour the contents of the pan into a blender and whisk until smooth and velvety.
    Pour the contents of the pan into a blender and whisk until smooth and velvety.
  7. Pour back into the pan, add salt, pepper and nutmeg to taste. Dilute the cream to a suitable consistency and heat it up without bringing it to a boil.
    Pour back into the pan, add salt, pepper and nutmeg to taste. Dilute the cream to a suitable consistency and heat it up without bringing it to a boil.
  8. Serve, sprinkled with sour cream and sprinkled with parsley leaves.
    Serve, sprinkled with sour cream and sprinkled with parsley leaves.
  9. Bon Appetit!
    Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Soup-Puree “The Sun” Recipe Diet Soup-Puree with Broccoli Recipe Pumpkin Puree Soup with Cheese Chips Recipe Spicy Vegetable Puree Soup Recipe Mashed Soup with Spinach, Zucchini and Peas Recipe Vegetable Soup-Puree with Roasted Paerl Barley Recipe Greek Lean Pumpkin Soup-Puree Recipe Pea Puree Soup with fresh Peas Recipe Potato Puree Soup with Salmon Recipe Broccoli, Pumpkin and Leek Puree Soup Recipe Soup – Puree of Celery and Beans Recipe Cheese Soup-Puree on Meat Broth Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments