Potato Vegetable Soup with Avocado

Ingredients

• 400 g lilac potatoes
• 4 tbsp olive oil
• Salt
• Pepper
• 400 g peas (fresh or frozen)
• 100 g starchy cooking potatoes
• 1 parsley root
• 1 onion
• 2 tbsp butter
• 1 l vegetable broth
• 1 handful coriander leaves
• 1 Avocado
• Lemon juice
• 200 ml whipping cream
• coarse salt (for serving)

Instructions

1. 1.

   Peel, wash and slice the lilac potatoes thinly. Toss with 2 tbsp olive oil, season with salt and pepper, and spread on a baking tray. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes until crisp.

2. 2.

   Meanwhile, rinse or thaw the peas. Peel the potato, parsley root, and onion, then dice everything finely. Sauté together in hot butter until translucent. Add the peas, deglaze with broth, bring to a boil, cover, and simmer gently for about 10 minutes until tender.

3. 3.

   Wash the coriander leaves and roughly chop half of them. Quarter the avocado, peel it, remove the pit, and cut each quarter into strips. Drizzle with a little lemon juice.

4. 4.

   Add the cream and chopped coriander to the soup and blend with an immersion blender until smooth. Adjust consistency by adding more broth or letting it reduce further. Season with salt, pepper, and lemon juice to taste.

5. 5.

   Serve the soup in deep bowls. Drizzle with remaining oil, garnish with two potato chips, avocado slices, coarse salt, and fresh coriander leaves, then serve immediately.