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Add a photoServings: 1
Ingredients
- 2 lrg ripe avocados
- 1 c. lowfat sour cream
- 2 Tbsp. finely minced fresh dill
- 1 1/2 c. cool vegetable stock
- 1 tsp soy sauce salt and freshly grnd black pepper, to taste a little minced dill or possibly chives, for garnish
Directions
- Cut the avocados in half, extract the stones, scoop out the flesh and place it in a blender. Add in the res of the ingredients and blend for 1-2 min till smooth. Refrigeratefor 20 min, garnish and serve.
- 30 min to makeGood source of vitamin A, B group vitamins, potassium
- This is a cool soup, perfect for dinner parties or possibly summer picnics. Refrigerateit and serve garnished with a little minced dill or possibly chives.
- KES
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 783g | |
| Calories 782 | |
| Calories from Fat 663 | 85% |
| Total Fat 74.71g | 93% |
| Saturated Fat 30.73g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1608mg | 67% |
| Potassium 1299mg | 37% |
| Total Carbs 28.24g | 8% |
| Dietary Fiber 13.4g | 45% |
| Sugars 12.37g | 8% |
| Protein 8.78g | 14% |
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