Filter
Reset
Sort ByRelevance
CubanCook48
Avocado soup with nachos
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Heat the oil in a soup pot and fry the shallot in it. Add the garlic and fruit for another minute.
-
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.
-
Mix the chips with the grated cheese on the baking sheet. Cover with aluminum foil and put in the oven for about 10 minutes.
-
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.
-
Serve the avocado soup with the warm nachos.
-
40 minMain dishzucchini, garlic, medium sized egg, firm multivolk bread, Parmesan cheese, salt, Cherry tomatoes, lemon, fresh oregano, roasted pine nuts, mild olive oil,stuffed courgettes with pine spice salsa from yotam ottolenghi -
20 minMain dishpenne, sugar snaps, mix for tagliatelle cream sauce, semi-skimmed milk, bunch onions, pink salmon,penne with salmon cream sauce -
150 minMain dishgarlic, traditional olive oil, lime, press orange, ground cumin, freshly ground black pepper, chili powder, flank steak, Red pepper, Red onion, tomatoes, fresh parsley, fresh oregano, fresh coriander, jalapeño pepper, smoked paprika, Red wine vinegar,bavette with smokey red chimichurri -
15 minMain dish(egg) spaghetti, Red peppers, olive oil, garlic, arugula, watercress, tuna steaks, sea salt,spicy spaghetti with tuna steak
Nutrition
830Calories
Sodium0% DV4.5g
Fat91% DV59g
Protein40% DV20g
Carbs16% DV47g
Fiber60% DV15g
Loved it