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Peyala [avocado] soup

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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

Never realized avocados would create an awsome soup, but a recipe from the Malawi Cookbook [by Annabel Shaxson Zomba (Malawi) : Blantyre, 1985] taught me a lesson. This is a great soup. The Spanish red pepper is optional, the original recipe only uses ground pepper to adjust the seasoning. I added the pepper, because I substituted the cream by a soy-based cooking cream

Ingredients You'll Need

2 ripe avocados
1 Spanish red pepper, finely chopped
2 cups of cold chicken stock
half a cup of cream
juice of 1 lemon
pinch of paprika powder
1 teaspoon of curry powder
salt to taste


1 Mash together the avocado flesh, lemon juice, curry powder, chopped pepper and cream

2 Blend together with the stock

3 Bring slowly to the boiling point.

4 Adjust seasoning and pour ino plates

5 Sprinkle with paprika powder

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