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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
4 piece(s) potatoes (small to medium size) |
0.5 quart(s) broth (chicken or veggie) |
0.3 - 0.5 teaspoon(s) white pepper (powdered) |
0.2 - 0.3 teaspoon(s) cumin |
2 stalk(s) parsley |
0.5 piece(s) avocado |
1 piece(s) lime |
Directions:
1. Peel potatoes, cut into small cubes. Heat up broth, add potato cubes, white pepper, cumin. Bring to a boil, reduce heat and boil on medium low. After 30 minutes, puree the soup in a blender, return soup to pot. Keep hot, but don't let boil.
2. Cube avocado, distribute among two soup bowls, pour soup, add sour cream (2-3 teaspoons as desired). Chop parsley stems into small sprinkles, distribute among soup bowls, squeeze lime over soup as desired.
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