Avocado Yoghurt Soup with Chicken Broth

Prep Time:	5 min
Cooking Time:	5 min
Servings:	4 people

Ingredients:

2 avocados
2 cups kale leaves, stems removed
1 cup cashew milk
1/2 cup cherry tomatoes
1/2 cup chicken broth
2 Tbsp fresh squeezed lemon juice
1 tsp sea salt
1/4 cup basil leaves
1 cup plain yoghurt

Directions:

1. Leaving a three cherry tomatoes aside, place everything into a blender and puree until smooth.

2. Adjust the consistency of the soup by adding more chicken broth or cashew milk until reaching a desired consistency.

3. Allow the soup to chill in the fridge for 30 minutes to an hour before serving. Top off with slices of cherry tomatoes and a sprinkling of sea salt.