Avocado Soup

Serves: 4

Time: Preparation time 40 minutes + 40 minutes cooking time + time to cool

  1. Dice the leek and celeriac. Fry with shallot, bay leaf and rice in the oil. Add wine according to taste and leave to cook out. Add vegetable bouillon, bring to the boil and leave to simmer for 40 minutes with lid on.
  2. Remove bay leaf. Halve the avocado, rub halves together to remove stone. Peel flesh off the fruit, chop and add. Puree the soup finely, pass through a sieve, stir in mascarpone. Season to taste and leave to cool.



The alcohol evaporates almost completely during cooking. Do not cook once avocado has been added otherwise it will destroy the vital substances and make the soup taste bitter. The soup can also be served lukewarm. Alfred Vogel extolled the virtues of the avocado. The exotic ‘butter fruit’ is undeniably rich in vitamins and minerals, contains a great deal of lecithin and a high percentage of unsaturated fatty acids.


Reproduced with kind permission from the AuthorsSchindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.

75g leek
75g celeriac
1 shallot, chopped
1 bay leaf
1 tbsp A.Vogel Naturreis*
½ tbsp olive oil
50 ml white wine according to taste
600 ml Plantaforce® vegetable bouillon
1 ripe avocado, approx. 250 g
50g mascarpone
Herbamare® Original
Kelpamare® seasoning or soy sauce


*Brown rice can be used in place of A.Vogel Naturreis.

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