- 1 tablespoon extra-virgin olive oil
- 3 cups thinly sliced leeks
- 1 garlic clove, finely chopped
- 3 cups vegetable or chicken stock
- 1 large ripe avocado
- 1/2 cup plain low-fat yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and fresh-ground pepper
8 to 12 ice cubes (optional)
Sprigs fresh cilantro
How to make it
Healthy Cooking Tip
Do not add the avocado too soon — not only will it discolor slightly, but its flavor will mellow and lose its vital freshness.
- This soup is also good hot. Puree the hot soup with the avocado and stir in sour cream instead of yogurt.
- For a soup with a Mexican flavor, cook 1 or 2 seeded and finely chopped fresh green chiles with the leeks.
- For a simple no-cook avocado soup, blend 2 avocados with 2 cups vegetable stock, then add the yogurt and lime juice, and season to taste.
- To make vichyssoise, the classic chilled leek and potato soup, increase the stock to 1 quart (2 pints) and cook 2 peeled and sliced potatoes with the leeks. Omit the avocado, lime juice, and cilantro, and serve sprinkled with snipped fresh chives.
- Half an avocado provides one quarter of the recommended daily intake of vitamin B6 and useful amounts of vitamin E and potassium. Both vitamin B6 and vitamin E help the skin remain in good condition.
- Leeks provide useful amounts of folate, which is important for proper blood cell formation and development of the nervous system in an unborn baby.
Nutritional Information(per serving)
- Calories: 170
- Fat: 14g
- Saturated Fat: 3g
- Carbs: 7g
- Protein: 5g
- Fiber: 3g
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