AVOCADO AND VEGETABLE SOUP
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.
Provided by ladyroseofrohan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
- Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
- 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.
- 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.
Nutrition Facts : Calories 206.9, Fat 14.2, SaturatedFat 2.7, Cholesterol 5.7, Sodium 36.4, Carbohydrate 19.6, Fiber 6, Sugar 4.3, Protein 4.4
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