Mexican vegetable soup with avocado and lime

Name: mexican vegetable soup with avocado and lime
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el olive oil; 1 Red pepper without seeds and in strips; 1 clove garlic; 1 great Red pepper in cubes; 3 stems celery in curves; 1 tin can corn granules 150 g; 2 chicken stock tablets crumbled; 1 avocado in slices; bag fresh coriander (a 15 g), chopped finely; 1 lime in 4 parts

A nice mexican recipe. The starter contains the following ingredients: poultry, olive oil, red pepper (without seeds and strips), garlic, red pepper (diced), celery (in bows), corn granules (150 g), chicken stock cubes (crumbled), avocado (in slices), fresh coriander ((a 15 g), chopped finely) and lime (in 4 parts).

Ingredients

Directions

Heat in oil (soup) pan. Pepper steaks for 1 min. Squeeze out garlic. Pepper and celery for 3 min. Add corn, bouillon tablets and 9 dl of water. Bring the soup to the boil and simmer for 5 minutes. Place avocado in plates and create hot soup. Sprinkle with coriander. Place the pieces of lime on the edge of the plates. Season the soup with lime juice.
Also delicious as a lunch dish.