Yellow Pepper and Avocado Soup with Two Kinds of Topping
Total Time30 minutes mins
Servings: 3 people
Topping
- 1 Avocado
- 600 ml Vegetable broth
- 125 ml Coconut milk
- 1 walnut-sized piece Ginger
- 1 tsp Curry
- Chilli from the mill
- Pepper
- 1 Red Onion
- 75 g Turkey breast
Peel the avocado, remove the core and roughly dice. Also cut the peppers into large pieces and put both in the saucepan. Also add the coconut milk and mix everything finely with a hand blender (if necessary pass through a sieve). Season with curry, chilli and pepper (I didn't add any more salt as there is already enough in the vegetable stock).
Serve
Put the soup in a deep plate and garnish with the onions and turkey meat. If you want, you can add fresh herbs such as chives, coriander, etc. Enjoy your meal!
Serving: 100g | Calories: 29kcal | Carbohydrates: 1.1g | Protein: 2.5g | Fat: 1.6g