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Avocado soup

Avocado soupimage
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time10 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


  • 2 avocados
  • 250 ml of chicken broth
  • 1 onion
  • The juice of a lemon
  • 10 ml of lowfat fresh cream
  • Salt
  • 3 sprigs fresh parsley, chopped


  • Stone and peel the avocados, set aside half of them for decoration.
  • Pour the avocados into a blender with the lemon juice, mix, then add the liquid fresh cream and mix again. Finally, add the chicken broth.
  • Mix until a velvety consistency is obtained, then add salt.
  • Peel and slice the onion. Cut the remaining half of avocado into cubes.
  • Pour the velvet into the plates, sprinkle with diced avocado, onion rings and finely chopped parsley.


Total carbs


Total fat

Saturated fat

Omega 3



204.3 Kcal

5.0 g

3.3 g

17.6 g

4.7 g

0.1 g

4.4 g

296.4 g


The nutritionist's advice:

Soft and creamy, avocado is ideal for making velvety dishes. It is especially a must for South American cuisine. As its fat content is high, it should be consumed in reasonable.