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!