Avocado and Green Pepper Soup

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a good winter soup, though its shades of green are reminiscent of spring. Eat with walnut and carrot bread.


  • 3 green peppers
  • 50 g/2 oz/4 tablespoons butter
  • 1.2 litres/2 pints/5 cups vegetable stock seasoning to taste
  • 3 small or 2 large ripe avocados
  • squeeze of lemon juice
  • chopped mint for garnish


    Chop the green peppers, discarding the central core and seeds. Melt the butter in a pan and cook them gently for 5 minutes. Add the stock and seasoning and cook for a further 10 minutes. Peel and stone the avocados and blend to a purée with the pepper stock. Add the lemon juice and reheat gently; the avocado must not boil. Serve with a garnish of chopped mint.