Try our recipe for a smooth, creamy avocado soup.

Avocado is a fruit with a very high nutritional value. Some people love it and others “think” they don’t like it even without tasting it properly. If you are interested in healthy eating, give avocados a chance, we are sure that they will surprise you and in a few weeks you won’t be able to get enough of them.

A huge advantage of this delicious soup is that you cook it in just 10 minutes. The whole preparation with cleaning the vegetables will take you a maximum of 25-30 minutes. This nutritional “bomb” can therefore be enjoyed at any time, even in the middle of the working week.

Ingredients (for 1.5 liters of soup):

1 ripe* avocado
130 g corn (fresh or frozen) (50g + 80g)
1 garlic clove
2 large tomatoes
1 leek (also soft green parts)
1 green jalapeño or pinch of chili pepper
20 ml lemon juice (from about one lemon)
350 ml vegetable drink
500 ml vegetable broth or water (400 ml + 100ml)
salt (rock)

Serving tipsAvocado cream soup can be sprinkled with freshly ground black pepper, as well as chopped spring onions. The black sesame seeds will show the colour very nicely. Garnish with basil leaves, finely chopped broccoli or tomatoes.

* How to ripen a ripe avocadoA: Never go by colour. You must grasp the avocado between your fingers and gently squeeze. Your fingers should go into it like a ripe tomato. Be careful, if your fingers sink in more than this, the avocado is already rotten under the skin. On the other hand, if it is completely rock-hard, you must leave it to ripen freely in a cool place (never in the fridge). Ripe avocados should then be stored in the fridge in the fruit and vegetable drawer.

Procedure:

1. First, clean the leeks so as to preserve the soft green parts. Cut off only the dark green hard ends. This will not change the length of the leek itself. The more green parts you use for the soup, the nicer greenish colour it will be.
2. Cut the cleaned leeks into rounds and put them in a small saucepan. Add 50 g of corn and, if using, finely chopped jalapeño. Pour in 400 ml of vegetable stock (salted water) and simmer for about 3-4 minutes. Then strain the broth into the pot in which we will prepare the soup. Transfer the leeks, corn and jalapeño to the container of a table blender.
3. Add the diced tomatoes (use a tomato knife), the crushed garlic clove and 80 g of corn to the pot with the leek broth. Simmer over a low heat for about 4-5 minutes.
4. In the meantime, add the vegetable drink (we used unsweetened soy), the remaining 100 ml of vegetable broth and the cleaned avocado to a table blender. Blend everything together until smooth (use a smoothie program if you have one).
5. Add the cream to the pot, stir well, season with lemon juice, salt and, if you didn’t use jalapeño, a pinch of chili pepper. Bring almost to the boil and the avocado cream soup can be served.