Quick Vegetable Soup with Avocado

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g starchy potatoes
• 150 g broccoli florets
• 1 tbsp corn oil
• 80 ml Vegetable broth
• 250 g corn kernels (frozen)
• 1 Avocado
• 1 tbsp lime juice
• 1 red bell pepper
• 40 g macadamia nuts
• 10 ml soy cream
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice onion and garlic. Peel potatoes and cut into 1–2 cm cubes. Clean, wash, and divide broccoli into florets. Sauté all together in hot oil in a pressure cooker briefly. Add broth. Add corn (leave 4 tbsp). Bring soup to boil. Close lid and simmer on medium heat for about 5 minutes.

2. 2.

   Meanwhile peel, halve, pit, and dice avocado. Mix with lime juice. Wash, halve, clean, and dice bell pepper. Roast nuts in a hot pan until golden brown. Remove, cool, and chop.

3. 3.

   After cooking time ends, remove pressure cooker from stove and wait until pressure fully releases. Then open lid.

4. 4.

   Puree soup finely, enrich with soy cream, and if desired simmer further to thicken or add more broth. Add remaining corn kernels, bell pepper, and nuts. Season with salt and pepper.

5. 5.

   Serve soup in bowls topped with avocado garnish.