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🍽️ Creamy Avocado Mango Soup

257 kcal · 30 min · 4 servings

Ingredients

• 300 ml vegetable broth
• 2 ripe avocados
• 100 g yogurt (low-fat)
• 60 g sour cream
• 2 tbsp lemon juice
• 1 pinch grated lemon zest
• 2 tbsp sherry
• pepper
• salt
• 0.5 mango
• 1 pinch cayenne pepper
• 60 g baguette (4 thin slices)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Remove the pot from the heat.
3. 3. Cut the avocados in half lengthwise and remove the pit.
4. 4. Carefully scoop the flesh out of the skin with a spoon.
5. 5. Puree the avocado flesh together with the cream, sour cream, and lemon juice until smooth.
6. 6. Stir the avocado mixture into the vegetable broth, which is still hot but no longer bubbling.
7. 7. Season the soup with the lemon zest, sherry, salt, and pepper.
8. 8. Slice the mango flesh into thin pieces.
9. 9. Cut out small cubes or decorative shapes.
10. 10. Fill the mango decorations into small glass serving bowls.
11. 11. Sprinkle the mango with cayenne pepper.
12. 12. Serve the soup together with the mango and a thin slice of baguette.

Nutrition per serving

• kcal: 257
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 20 g