Creamy Leek Avocado Soup

thedeliciouscrescent.com
serves 5 cups
Ingredients
​Soup

• 4 ½ cups leeks , chopped, (250 g)
• 1 potato , organic, medium, chopped
• 2 bay leaves
• 4 cups chicken stock
• 3 tablespoons cilantro , chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice (adjust per taste)
• 1 avocado , large, ripe

Topping (fried onions)

• 1 ½ tablespoons olive oil
• 1 onion , small, thinly sliced
• 1/2 teaspoon turmeric​

Preparation

• Add the chopped leeks, potato, bay leaves, chicken stock, salt and pepper to a cooking pot. Bring it to a boil and then simmer it for about 10 minutes.
• Add cilantro and simmer couple more minutes. Do not overcook, but make sure that the potato is cooked. Discard the bay leaves.
• Scoop out the avocado flesh and put it in a blender. Use just enough of the soup contents to make a smooth puree with avocado.
• Put the remaining soup with vegetables into the blender and combine it into a creamy consistency. Adjust salt, pepper, lemon juice as per taste.
• For the topping, heat the olive oil and sauté the sliced onion to a crisp brown, add turmeric right before turning off the heat. This will ensure that the turmeric does not get burnt.
• Ladle the creamy leek avocado soup into a serving bowl and top it with crisp onions and turmeric olive oil. Alternatively you may use crisp matchstick potatoes, crunchy roasted chickpeas or croutons as a topping.

​

​
​