Dinner Recipe Guacamole soup

Dinner Recipe Guacamole soup

Ingredients:

• 1 tablespoon olive oil


• 1 onion, finely chopped


• 1 garlic clove, finely chopped


• 1 long green chilli, seeded, chopped


• 1.25L (5 cups) salt-reduced chicken stock


• Flesh of 2 large or 3 small ripe avocados


• 1/3 cup coriander leaves


• Sour cream, to serve

Pickled red onion:

• 1 small red onion, halved, thinly sliced


• 1/4 cup (60ml) white wine vinegar


• 2 teaspoons caster sugar

Instructions:

1. For the pickled onion, mix ingredients in a small bowl with 1 teaspoon of salt. Cover and set aside to marinate for at least 1 hour, then drain.


2. Heat the oil in a pan over medium heat.


3. Cook the onion, stirring, for 1-2 minutes. Add the garlic and chilli, and cook for 1 minute. Add stock and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes. Cool slightly, then transfer to a blender and blend with the avocado and coriander until smooth. Return to a clean pan, season to taste and warm gently over low heat. Serve soup topped with a swirl of sour cream, a little pickled onion and freshly ground black pepper.