Avocado Soup
CATEGORIES
INGREDIENTS
  • 2 large ripe avocados, chopped
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp corn kernels
  • 2 tomatoes, peeled and seeded
  • 4 large mushrooms, chopped
  • 2 garlic cloves, chopped
  • 1 leek, chopped
  • 1 fresh red chile, chopped
  • 1 1/2 cups fat-free chicken broth or veggie broth
  • 2/3 cup milk or cream or soy milk (non vanilla)
  • Shredded leek to garnish
  • 2 teaspoons butter
  • Sea salt and fresh black pepper- to taste
DIRECTIONS
  1. Melt the butter and olive oil in a large saucepan and cook corn, tomatoes, garlic, leek, mushrooms, and chile until soft. In food processor, add 1 avocado, lemon juice. Add half of the cooked veggies and puree.
  2. Transfer puree into large saucepan and add chicken broth, milk, and remaining vegetables. Cook over low heat for 3-5 minutes.
  3. Serve warm and garnish with shredded leek.