INGREDIENTS
Carrots – 2 pcs.
Onions – 1 pc.
Celery – 4 tbsp
Avocado – 2 pcs.
Olive oil – 2 tbsp
Salt, pepper mixture
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!
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