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Avocado and Vegetable Soup



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1 large fully ripened avocado from Mexico (about 12 oz.)
1 tbsp. lime juice
1 tbsp. vegetable oil
1 small leek, rinsed and chopped (about 1 cup)
2 tomatoes, seeded and chopped (about 3/4 lb.)
2/3 cup fresh corn kernels (about 1 ear)
1 garlic clove, chopped (about 1 tsp.)
1/2 tsp. red pepper flakes
2 cups vegetable stock
3/4 cup soy milk


  1. 1
    Cut avocado lengthwise around middle; remove pit with a knife blade; twist avocado to separate halves; scoop out halves with a spoon; cut enough into 1/4" pieces to make 1/4 cup toss with 1 tsp. of the lemon juice and set aside. Cut the remaining avocado into large chunks and combine with remaining 2 tsp. lemon juice; transfer to the bowl of a food processor.
  2. 2
    Heat the oil in a large saucepan over medium heat; add the leeks and cook until soft, 4 minutes. Add the tomatoes, corn, garlic, and pepper; cook and stir until everything is hot. Add half of the vegetables to the avocado in the food processor; process until smooth.
  3. 3
    Add the stock and soy milk to the remaining vegetables in the saucepan and bring to a full boil. Stir in the pureed avocado mixture; divide into 4 soup plates; top each with some of the reserved finely chopped avocado.


Author: Creative Dining

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