Avocado and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Favorite Vegetarian Recipes cookbook. They recommend serving this soup chilled, like most avocado recipes, but I just can't eat cold soup, so I serve it warm. Ingredients:
1 large ripe avocado |
2 tablespoons lemon juice |
1 tablespoon vegetable oil |
1/2 cup corn (canned or frozen) |
2 tomatoes, peeled |
1 garlic clove, crushed |
1 leek, chopped |
1 red chili pepper, chopped |
1 3/4 cups vegetable stock |
2/3 cup milk |
Directions:
1. Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
2. Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
3. Put half the vegetable muxture in a blender or food processor, along with the avocado. Process until smooth. Put the mixture in a clean pan.
4. Add vegetable stock, milk, and remaining vegetables and cook on low for 3-4 minutes. Transfer to warmed serving bowls and serve immediately, or cover and chill for 4 hours.
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