Potato-Avocado Soup Recipe

Name: Potato-Avocado Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. potatoes; 1 medium size onion; 1 Tbsp. oil; 3 c. mild vegetable bouillon; salt; fresh ground black pepper; 2 to 3 Tbsp. chopped parsley leaves; 2 small firm tomatoes; 1 ripe avocado; 2 Tbsp. lemon juice

Servings: persons

1
Wash, peel and cube the potatoes.
2
Finely chop the onion.
3
In a soup pot, heat the oil and saute the onion until clear.
4
Add the potatoes; stir and add the bouillon.
5
Season with salt and pepper; add 1 tablespoon chopped parsley.
6
Cover; simmer for 20 minutes. Strain and puree the potatoes until smooth; return them to the bouillon and heat again.
7
If the consistency is too thick, add a little bouillon or water.
8
If too thin, let the mixture simmer.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. potatoes, 1 medium size onion, 1 Tbsp. oil, 3 c. mild vegetable bouillon, and more.

Yes, Potato-Avocado Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Avocado Soup

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