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Practical information
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: No cooking
- Type: Entrance
- Category: Soup
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Rich in fiber, Rich in omega 3, Gluten-free, Dairy-free, Egg-free,
Ingredients
- 2 large ripe avocados
- 30 cl of coconut milk
- 15 cl of vegetable broth
- 1 new onion
- 2 stems of lemongrass
- 1 C. to s. lemon juice
- 2 tbsp. to s. olive oil
- 1 pinch of Espelette pepper
- flesh) 2 cans of crab (claws
Preperation
- Mix the flesh of the avocados with the lemon juice, the white of the new onion and the bulb of a finely grated lemongrass stalk. Add the coconut milk, salt and pepper and mix. Gradually incorporate the cold broth, until you obtain a velvety texture.
- Divide the avocado velouté between the bowls, add the drained meat and the crab claws on toasted baguette slices. Drizzle with a drizzle of olive oil flavored with Espelette pepper. Sprinkle with very thin slices of lemongrass (bulb only) and serve cold.
- The + Health
- Light version
- To lighten this soup a little, you can replace part of the coconut milk with broth. And to fill up with zinc (immune system, anti-acne) and selenium (cancer prevention), we add langoustines… So chic!
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