Avocado and Green Pepper Soup

Name: Avocado and Green Pepper Soup
Prep time: 15 min
Total time: 15 min
Ingredients: chopped mint for garnish; 3 small or 2 large ripe avocados; squeeze of lemon juice; 50 g/2 oz/4 tablespoons butter; 1.2 litres/2 pints/5 cups vegetable stock seasoning to taste; 3 green peppers

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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.

Ingredients

3 green peppers
50 g/2 oz/4 tablespoons

Soup
Gluten-free
Vegetarian

Method

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.