Chilled Creamy Potato and Avocado Soup

Ingredients

1 tbsp olive oil
1 onion, chopped
½ tsp chilli flakes
2 potatoes, approx 450g, peeled and diced
1 litre vegetable stock
2 ripe avocados
170ml carton soured cream
To garnish, chopped coriander

Method

Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat.  Add the chillies and fry for 2-3 minutes. Add the potatoes and stock.  Bring to the boil and simmer, covered for 10 minutes until tender.  Reserve and dice 8 pieces of potato for garnish.

Using a hand held blender or food processor, blend the soup until smooth. Allow to cool. Add the avocado and soured cream and blend again, season to taste. Chill before serving, garnish with diced potato and chopped coriander.

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