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Chilled Avocado Soup

Extra substance is added to this soup using ground oatmeal. It just makes for a much healthier soup.


Chilled Avocado Soup by Pieter Kotzé1 large ripe avocado or 2 small
1 can of full fat coconut milk (place in fridge so that it goes solid)
2 Tbsp of oatmeal (Nature's Choice)
11/2 cup of water
2 tsp vegetable stock powder (Ina Paarman)
Freshly ground black pepper
2 Tbsp freshly squeezed orange juice

Cooking Instructions

  • Open the can of coconut milk. Pour out the water and mix it with oatmeal. Place coconut solid back in the fridge.
  • Mix the water with the vegetable stock.
  • Blend the avocado pulp with the oatmeal mixture, stock and orange juice, until smooth.
  • Let the soup rest in fridge for an hour or so.
  • Whip the coconut milk solid till stiff and fold into the soup.
  • Enjoy with freshly ground pepper.
Serves 3 people

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