Number of servings : 4
Type of meal : | Soups | Soups
Special diet :
1 tbsp extra-virgin olive oil
1 lb leeks halved lengthwise and sliced
1 garlic clove, minced
2-1/2 cups vegetable or chicken stock
1 large, ripe avocado, halved and pitted
1/2 cup low-fat plain yogurt 1 tbsp lime juice
2 tbsp chopped fresh cilantro
Salt and black pepper Lime slices
- Heat oil in a medium saucepan over medium heat. Add leeks and garlic and sauté 10 minutes or until leeks are softened. Add stock and bring to boil. Reduce heat and simmer, covered 10 minutes or until leeks are cooled.
- Remove from heat and let cool. Puree in a blender or food processor or in a pan with a hand-held blender. Pour into a bowl and refrigerate at least 3 hours.
- Just before serving, scoop flesh from avocado and puree until smooth. Stir puree, yogurt, lime juice and cilantro into soup. Season with salt and pepper. Ladle into 4 bowls and garnish with lime cilantro.