A hearty potato soup with avocado, garlic sausage, and fresh peppers. Inexpensive and quick to prepare, healthy and very tasty. The ideal meal for a cold winter day. As the days get shorter and temperatures drop, the need for hearty meals increases.
The simple yet sophisticated soup with potatoes and avocado warms the heart and stomach. The hearty sausage gives this product from the new soup kitchen a spicy touch. Vegetarians can also garnish the avocado and potato soup with croutons that have been sautéed in olive oil and garlic.
Ingredients for 4 persons
- 2 onions
- 2 cloves of garlic
- 500 g potatoes (mainly waxy)
- 3 tbsp oil
- 1 tsp medium-hot mustard
- ground cumin
- 3/4 l vegetable or beef stock (instant)
- 1 red pepper
- 200 g garlic sausage or Debreziner
- 1 ripe avocado (approx. 200g)
- 1-2 tbsp lemon juice
- salt and pepper
Preparation of avocado and potato soup
- Peel and finely chop the garlic and onions. Peel the potatoes and cut them into small pieces.
- Heat 2 tbsp oil in a large saucepan and sauté the onions and garlic until translucent.
- Add the mustard, cumin, and potatoes and stir-fry. The broth
- pours and boils. Cover and simmer for about 20 minutes.
- In the meantime, quarter, wash, and trim the peppers. Cut into cubes of about 1/2 cm
and fry in the remaining oil in a small pan for about 4 minutes. Cut the sausage into thin slices, add to the peppers and fry briefly. Remove the pan from the stove. - Halve the avocado, and remove the stone and skin. Cut part of the avocado into small cubes, immediately pour lemon juice over the rest, and puree.
- Push half of the potato soup through a sieve and stir in the remaining half as well as the diced avocado and the puree.
- Finally, season with salt and pepper and sprinkle the sausage and paprika cubes over it.
Useful additional knowledge
There is more to potatoes than is commonly believed. The great tuber contains high-quality protein and about as much vitamin C as an apple. The numerous minerals such as potassium, calcium, and magnesium are located directly under the peel and are largely lost when peeling. Therefore, feel free to use unpeeled potatoes – well-scrubbed, of course, and if possible from controlled cultivation.
