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CubanCook48
Avocado soup with nachos
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Heat the oil in a soup pot and fry the shallot in it. Add the garlic and fruit for another minute.
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Add the stock without the meat, the bouillon tablet and the avocado to the soups bring to the boil. Remove from the heat source and puree the soup with a hand blender.
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Mix the chips with the grated cheese on the baking sheet. Cover with aluminum foil and put in the oven for about 10 minutes.
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Add the chickpeas, red pepper, spring onions and the pieces of chicken from the pot of broth to the soup and simmer for 1 minute. Season the soup further and add the parsley last.
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Serve the avocado soup with the warm nachos.
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Nutrition
830Calories
Sodium0% DV4.5g
Fat91% DV59g
Protein40% DV20g
Carbs16% DV47g
Fiber60% DV15g
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