Avocado And Vegetable Soup Food

AVOCADO AND VEGETABLE SOUP

Steps:

• Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
• Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
• Put half the vegetable muxture in a blender or food processor, along with the avocado. Process until smooth. Put the mixture in a clean pan.
• Add vegetable stock, milk, and remaining vegetables and cook on low for 3-4 minutes. Transfer to warmed serving bowls and serve immediately, or cover and chill for 4 hours.

CREAMY AVOCADO SOUP

Steps:

• Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
• Serve on its own or with any of the optional toppings.

VEGETARIAN TORTILLA SOUP WITH AVOCADO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange tortilla strips on a baking sheet and lightly with cooking spray.
• Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
• Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
• Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.