Potato-Avocado Soup - cooking recipe

Ingredients

1 lb. potatoes
1 medium size onion
1 Tbsp. oil
3 c. mild vegetable bouillon
salt
fresh ground black pepper
2 to 3 Tbsp. chopped parsley leaves
2 small firm tomatoes
1 ripe avocado
2 Tbsp. lemon juice

Preparation

Wash, peel and cube the potatoes.
Finely chop the onion.
In a soup pot, heat the oil and saute the onion until clear.
Add the potatoes; stir and add the bouillon.
Season with salt and pepper; add 1 tablespoon chopped parsley.
Cover; simmer for 20 minutes. Strain and puree the potatoes until smooth; return them to the bouillon and heat again.
If the consistency is too thick, add a little bouillon or water.
If too thin, let the mixture simmer.