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Creamy avocado soup of deliciousness


The tastiness factor of this soup depends on the ripeness of the avocado. You pretty much want it to be on the cusp of ripeness - a little bit under is fine, a little bit over and the whole thing isn't quite as good.


There's something deliciously creamy about this soup - so avocados may be a bit fatty but it's all good fats and if this soup is wrong, it's probably best not to be right.

Creamy avocado soup

Ingredients

3 cloves of garlic
1 large leek
Olive oil
One medium avocado, slightly underripe
300mls approx vegetable stock
2 ounces of sweetcorn
Five/six cherry tomatoes, quartered
Half a teaspoon of paprika
Salt and pepper

How you do it

Finely chop the garlic and leek and fry in a little oil for 5 to 10 minutes until soft.

Chop the avocado, add to the pan and fry for a minute.

Add the vegetable stock and simmer gently for 10 minutes.

Take off the heat and blend until smooth, add more stock if too thick.

Stir in the corn, tomatoes, paprika and warm for another couple of minutes until the tomatoes are starting to give out their juices.

Season with salt and pepper and then eat.

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1 comments

  1. This sounds great! I adore avocados, so will have to give it a try :)

    PS. Here's the Vegan Mint Chocolate Chip Ice Cream recipe for you to try: It's from The Vegan Scoop, by Wheeler Del Torro

    235 ml soymilk, divided
    16g arrowroot powder
    470 ml soy creamer
    150 g sugar
    23 ml peppermint extract (I actually used about 1/2 of the called for amount)
    15 ml vanilla extract
    130 g vegan chocolate chips

    Combine 60 ml soymilk with arrowroot and set aside.

    Mix soy creamer, remaining milk and sugar in saucepan and cook over low heat. Once it begins to boil, remove from heat and stirr in arrowroot cream. Add extracts.

    Refrigerate mixture until chilled. Freeze in your ice cream maker. Towards the end of freezing, add chocolate chips.

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