For this avocado-leek soup a pureed avocado does a nice job adding a creamy texture the healthy way and without any cream and the white beans makes the soup hearty and filling and loaded with protein.
This avocado-leek soup had been an easy addition to my lunch and transformed a salad or sandwich into a whole meal. The purpose of the apple vinegar is to add a tangy balance to the rich avocado-leek soup but maybe won’t prevent it from turning a little bit brown-ish the next day however that won’t affect the taste at all. This soup is also great to use up leftover shredded chicken or ham and you can change up the seasoning with curry or chipotle spices.
- 2 leeks, white and light-green parts, cut into thin rings
- 1 tablespoon olive oil
- 1 white onion, peeled, chopped
- 1 garlic clove, sliced
- 440 g / 15.5 oz. can cannellini or other white beans, drained
- 475 ml / 2 cups vegetable or chicken broth
- 2 tablespoons apple vinegar
- 1 avocado (pit and skin removed)
- salt und freshly ground black pepper to taste
- chopped fresh dill and green onions for serving
- Heat olive oil in a large saucepan over medium-high heat. Add leeks and stir-fry for 3-4 minutes until lightly browned. Remove ¼ (or more if you like the avocado-leek soup rather chunky) of the leek and set aside.
- Add onion and garlic and cook until translucent.
- Pour in broth, add vinegar and beans and simmer for 15 minutes with the lid on.
- Cool slightly, before you pour the soup into your blender. Add the avocado and salt and pepper and blend the soup until smooth, and then return it to the saucepan.
- Reheat the soup and check the seasoning. Add more broth or water if needed.
- Serve the soup topped with dill and green onions.