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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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