Avocado soup with pine nuts

Ingredients for 2 servings:

• 300 g potatoes
• 400 g vegetable stock
• 60 g pine nuts
• 1 lemon(s) (organic)
• ½ bunch parsley, flat
• 40 g cream cheese
• ½ avocado(s)
• some salt and pepper from the mill
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and dice the potatoes. Bring the broth to a boil, add the potatoes, and cook for about 15-18 minutes. Fry the pine nuts in a pan without fat until golden brown, then let cool. Other nuts can be used, if desired. I often use sunflower seeds because they are cheaper than pine nuts. Set aside a tablespoon of pine nuts for later use in the soup. Chop the parsley and process the remaining pine nuts with the zest of the organic lemon in a food processor to make a gremolata. Puree the potatoes in the broth and stir in the cream cheese. Halve the avocado, twist the halves against each other, and remove the pit. Use a spoon to separate the flesh from the skin. Dice the flesh and mix it into the soup. Do not let the soup boil again! Season the soup with salt and pepper. Serve the soup and sprinkle with gremolata and pine nuts.