Ingredients:
- 2 cups plain yogurt , strained if it looks watery, in a sieve lined with a coffee filter, to remove excess liquid
- 8 mint leaves, to garnish (otional)
Directions:
- Peel the avocados, remove the stones and chop roughly.
- Combine the avocado, diced chicken, orange juice, orange zest, wine, yoghurt, salt and ground cinnamon, then process in a blender or food processor until well-blended.
- Refrigerate for 30 minutes.
- Garnish with orange segments and mint or add an orange-iceblock to each bowl - and serve.
- Chef's Notes: If you are able to plan ahead, cook an extra chicken breast a day or two before when preparing another meal. However, if you are short of time or want to make this a vegetarian soup, instead of the diced chicken breast, add an additional avocado. You can, of course, also vary the orange juice-wine ratio.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.77 Kcal (845 kJ) | ||
| Calories from fat | 120.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 21% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 3% | |
| Sodium | 116.3mg | 5% | |
| Potassium | 549.53mg | 12% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 24mg | 40% | |
| Iron | 0.8mg | 4% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 101.07 Kcal (423 kJ) | ||
| Calories from fat | 60.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 21% | |
|---|---|---|---|
| Cholesterol | 4.41mg | 3% | |
| Sodium | 58.26mg | 5% | |
| Potassium | 275.26mg | 12% | |
| Total Carbs | 7.26g | 5% | |
| Sugars | 3.3g | 26% | |
| Dietary Fiber | 2.74g | 22% | |
| Protein | 1.99g | 8% | |
| Vitamin C | 12mg | 40% | |
| Iron | 0.4mg | 4% | |
| Calcium | 46.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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