Vegetable Soup with Avocado

Ingredients

• 1 lemon
• 2 Avocados
• 1 Shallot
• 5 g Ginger
• 1 tbsp butter
• 500 ml vegetable broth
• 200 g peeled tomato cubes (1 can)
• 250 g corn kernels (canned)
• 1 tsp tomato paste
• 1 tsp organic lime zest
• Salt
• Pepper
• 100 g heavy cream
• 150 g Sour cream
• 4 cilantro leaves

Instructions

1. 1.

   Squeeze the lemon. Peel, halve, pit the avocados and cube the flesh; drizzle immediately with a little lemon juice.

2. 2.

   Peel and dice the shallot and ginger; sauté in butter until translucent. Add broth and bring to a boil. Stir in avocado and tomato cubes, corn (reserve about 1/4 for garnish), tomato paste, lime zest, remaining lemon juice, salt, and pepper. Bring back to a boil and simmer for about 5 minutes. Puree the soup, then stir in heavy cream and sour cream; adjust seasoning.

3. 3.

   Serve in bowls, topping with reserved avocado cubes and corn kernels. Wash cilantro leaves, pat dry, and sprinkle over the soup as garnish.