Summary

Ingredients

• 300 g potato (s)
• 400 g veetable broth
• 60 g pine nuts
• 1 lemon (organic)
• 0.5 ½ bunch parsley, smooth
• 40 g cream cheese
• 0.5 ½ avocado (s)
• some salt and pepper from the mill
• 1 squirt lemon juice

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Instructions

1. Peel and dice the potatoes. Bring the broth to the boil, add the potatoes and cook for about 15-18 minutes.
2. Fry the pine nuts in the pan until golden brown and leave to cool. Other nuts can also be used if desired. I often use sunflower seeds because they are simply cheaper than pine nuts. Put a tablespoon of pine nuts aside - as a soup later.
3. Chop the parsley and process the remaining pine nuts with the peel of the organic lemon in a lightning chopper to form a gremolata. Puree the potatoes in the broth and stir in the cream cheese. Halve the avocado, turn the halves against each other, remove the core. Separate the pulp from the skin with a spoon. Dice the pulp and mix into the soup. Don`t let the soup boil anymore!
4. Season the soup with salt and pepper. Serve the soup and sprinkle with gremolata and pine nuts.