Avacado and Vegetable Soup

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I think it helps a lot if the recipe you are referring to has lot of pictures in it not just when its ready and looking good but of different stages. I am planning to put as many pictures as I can starting with this recipe...

1 large, ripe avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g sweetcorn
2 tomatoes peeled and seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
425ml vegetable stock
150 ml milk
shredded leeks to garnish

1. Peel and mash the avocado with a fork. Stir in the lemon juice and reserve until required

2. Heat the oil in a pan and saute the sweetcorn, tomatoes, garlic, leek and chilli for 2-3 minutes until softened

3. Put half (I put 75%)of the vegetable mixture in a food processor or blender with the avocado and blend until smooth. Transfer to a clean saucepan.

4. Add the stock and milk and reserved vegetables and cook gently for 3-4 minutes until hot. Garnish with shredded leeks and serve.

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