Avocado And Vegetable Soup Recipe

Name: Avocado And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large ripe avocado, 2 tablespoons lemon juice, 1 tablespoon vegetable oil, 1/2 cup corn (canned or frozen), and more.

Yes, Avocado And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado And Vegetable Soup

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