Avocado Soup

Ingredients

• 2 Zucchini
• 750 ml vegetable stock
• 3 ripe avocados
• 1 lemon (juice)
• 250 g full‑fat yogurt
• ground cumin
• Salt
• 4 tbsp heavy cream
• 2 tbsp chives

Instructions

1. 1.

   Wash, peel and dice the zucchini. Bring the stock to a boil and simmer the zucchini gently for 3–4 minutes. Remove from heat and let it cool slightly.

2. 2.

   Peel, halve, pit and cube the avocados. Drizzle with lemon juice and add them along with the yogurt to the warm broth. Blend until smooth and season with cumin and salt.

3. 3.

   Serve in bowls, topped with a swirl of heavy cream and chopped chives.