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Silky Avocado Leek Soup

Silky Avocado and Leek Soup

An easy to make, yet luxurious vegan soup.
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Course: Dinner
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 serves
Author: Allison Jones


  • Frypan or skillet
  • Blender
  • measuring cups and spoons
  • Chopping board and cook's knife
  • saucepan


  • 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)


  • 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.


Equipment: blender or food processor, large saucepan, frypan, knives, cutting board, wooden spoon 
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