
INGREDIENTS
Carrots – 2 pcs.
Onions – 1 pc.
Celery – 4 tbsp
Avocado – 2 pcs.
Olive oil – 2 tbsp
Salt, pepper mixture
Dill, parsley, chives
1. In a saucepan with a thick bottom, sauté onions and carrots, chopped in large slices, in oil.
2. Add celery, sliced. Pour in hot water (about 1 liter) and cook for 10 minutes. Add avocado, peeled and diced. Cook another 10 minutes. Add dill and parsley.
3. Drain part of the broth into a separate container. Pour the soup with a blender, add the drained broth if necessary, bring to the desired consistency. Sprinkle with chopped green onions and freshly ground pepper. Enjoy your meal!

Processing…
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.