Place all ingredients in blender for a minute until silky smooth Add spices, mineral sea salts to taste.
Burst mix all ingredients again and serve in a tall ounce glass.

List of ingredients required:

1 cup ice cubes (0 calories / 0 kilojoules)
1/2 Cup of Celery (8 calories / 33,6 kilojoules)
1/4 cup of diced onion (16 calories / 67,2 kilojoules)
1/2 cup of carrots (22 calories / 92,4 kilojoules)
1/4 cup of tomatoes (11 calories / 46,2 kilojoules)
1 peeled lemon (20 calories / 84 kilojoules)
1/2 cup of pumpkin (15 calories / 63 kilojoules)
Spices to taste (0 calories / 0 kilojoules)

Makes 2x servings (under 50 Calories)
Makes around 32 fl oz
Energy per serving: 46 Calories 193,2

1. Into a Mixing bowl cruble 1/2 dried chilli pepper. Add to it the scoopedout meat of large avocasdos and mash with a potato masher.

2. Force the mixture through a fine sieve into the top of a double boiler and add to it 2 cups unseasoned chicken broth.

3. Heat the soup, stirring occasionally until it boils, and add to it 1 cup heavy cream.

4. Mix well, cover, and heat to the boiling point.

5. Cut 1 large avocado into 1/2 inch cubes and add them to the soup, with salt and white pepper to taste.

6. To vary this soup, transfer it to a large fireproof casserole, small individual ones, or a fireproof soup tureen.

7. Dot wilberally with tablespoons of slihtly salted whipped cream and faintly brown it under a very hot broiler flame.

List of ingredients required:

1/2 Dried chilli pepper
Scoopedout meat of large Avocasdos
2 Cups unseasoned Chicken broth
1 cup heavy cream
1 Large Avocado
Salt and White pepper to taste
Tablespoons of slihtly salted whipped cream

1. Drain the potatoes and the carrots

2. Push the potatoes and the carrots through a sieve

3. Put the pureed vegetables into a bowl and set the bowl over a pan of simmering water

4. Add the butter to the bowl and stir it over the heat until it is melted

5. Stir in the cream, salt, nutmeg and the pepper to taste

6. Heat through until the puree is very hot

7. Serve sprinkled with the chopped parsley

List of ingredients required:

14 oz (400g) tin carrots
1 and 1/2 oz (40g) butter
14 oz (400g) tin new potatoes
4 tablespoons cream
Salt and freshly ground pepper
Pinch of ground nutmeg or paprika
Chopped parsley (garnish)