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Avocado curry soup

(serves 4)

• 2 avocados peeled and chopped
• 1 heaped tsp curry powder
• 2 1/2 cups of chicken stock (low salt if possible)
• Freshly ground pepper
• 1/2 cup of natural unsweetened yoghurt or half and half yoghurt and low fat sour cream mix

Blend 1 1/2 cups of the chicken stock with the avocados until smooth and creamy. Stir in the rest of the chicken stock along with the remaining ingredients. Chill. Garnish with thinly sliced or finely cubed avocados when serving.

Approximate composition per serve: (NB. This recipe is high in total fat)

KJ 980  Cals  233  Fat 23(g)  Fibre 4(g)  Carbohydrate 3(g)

Updated recipe section funded by the Diabetes Foundation.