Avocado and Vegetable Soup

Name: Avocado and Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 large ripe avocado; 2 tablespoons lemon juice; 1 tablespoon vegetable oil; 1/2 cup corn (canned or frozen); 2 tomatoes, peeled; 1 garlic clove, crushed; 1 leek, chopped; 1 red chili pepper, chopped; 1 3/4 cups vegetable stock; 2/3 cup milk

Submitted by ladyroseofrohan

"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."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

1 large ripe avocado
2 tablespoons lemon juice
1 tablespoon vegetable oil
¹⁄₂ cup corn (canned or frozen)
2 tomatoes, peeled
1 garlic clove, crushed
1 leek, chopped
1 red chili pepper, chopped
1 ³⁄₄ cups vegetable stock
²⁄₃ cup milk

directions

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.