Mexican Avacado Soup
2 tablespoon extra virgin olive oil
1 Onion finely chopped
1 tbsp Organic cornflour
1 litre vegetable Stock (2 x Kallo Organic vegetable stock cube , gluten and lactose free)
1 Large avacado, pitted peeled and mashed
1 Pinch ceyenne pepper
1 Litre almond milk
Salt to taste
1/2 Yellow bell pepper, finely chopped
1/2 Red bell pepper, finely chopped
1 teaspoon paprika
Gently fry the onion in a heavy bottomed soup pan with the oil. Sprinkle with the flour and stir fry until the onion is well coated. Continue to stir and slowly add the stock.
Bring to the boil, add the avacado and the ceyenne pepper, and gently simmer for 5 minutes.
Stir in the almond milk, season and serve garnished with red and yellow bell peppers and paprika.