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About this recipe: Coriander and lime juice accentuate the delicate avocado flavour in this refreshing soup. It is simple yet interesting, and ideal for a summer's dinner-party first course or a light lunch. Do not add the avocado too soon – not only will it discolour slightly, but its flavour will mellow and lose the vital freshness.
This soup is also good hot. Purée the hot soup with the avocado and stir in half-fat crème fraîche instead of yogurt. * For a soup with Mexican flavours, cook 1–2 seeded and finely chopped fresh green chillies with the leeks. * For a simple no-cook avocado soup, blend 2 avocados with 450 ml (15 fl oz) vegetable stock, then add the yogurt and lime juice, and season to taste. * To make vichyssoise, the chilled leek and potato soup, use 1 litre (1¾ pints) stock and cook 2 peeled, sliced potatoes with the leeks. Omit the avocado, coriander and lime juice. * Serve sprinkled with snipped fresh chives.
Half an avocado provides a quarter of the recommended daily intake of vitamin B6 and useful amounts of vitamin E and potassium. Although avocados are high in fat, they contain the healthier, mono-unsaturated type. * Leeks provide useful amounts of folate, which is important for proper blood cell formation and development of the nervous system in an unborn baby.
Good source of potassium, vitamin B6, vitamin C, vitamin E. Useful source of folate, vitamin A, vitamin B1.