Equipment
- Frypan or skillet
- Blender
- measuring cups and spoons
- Chopping board and cook's knife
- saucepan
Ingredients
- 1 leek sliced in to thin rounds (discard most of the green)
- 1 tablespoon light-tasting olive oil or coconut oil
- 3 large ripe avocados
- ½ cup coconut cream
- 1 litre vegetable stock or chicken stock (1 quart)
- 1 teaspoon fine sea salt
To serve
- 6 button mushrooms sliced
- 4 slices prosciutto cut in to small pieces and crisped in a pan (optional - omit for vegan)
Instructions
- Put the oil in to a frying pan and soften the leek over low heat for 10 minutes, being careful not to brown or burn. It should be quite soft when it's done.
- Remove leek from the pan and put aside to cool.
- Place leek in a blender or food processor and blend until smooth.
- Add the avocado flesh and coconut cream in the blender and blend until smooth.
- Add the stock and salt to the blender and blend until everything is thoroughly combined.
- When ready to serve, pour the soup from the blender in to a saucepan, heat over low-medium heat, stirring frequently and being careful not to overheat.
- At the same time as heating the soup, brown the mushrooms and crisp the proscuitto in a frypan with some oil or other fat.
- When the soup has reached the desired heat, check for taste and adjust with salt if necessary.
- Serve garnished with mushrooms and proscuitto and with some crusty bread.
- Can be stored in the fridge for up to 3 days.
Notes
Equipment: blender or food processor, large saucepan, frypan, knives, cutting board, wooden spoon
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