We have soup at least 2-3 times a week in the Fall/Winter months. This week I made a yummy Veggie Avocado soup.
1-2 cloves garlic chopped
1 leek chopped
2 fresh garden tomatoes
2 tbsp coconut or olive oil
put the following in a soup pan and saute' for 6 min on med/high. Reduce heat to med/low.
4 cups veggie broth
1 1/2 cups unsweetened almond milk
1 mashed avocado (sprinkle with lime to prevent browning)
Any other veggies of desire ie. green beans, squash, carrots, celery, kale etc.
1-2 tsp real salt until desired taste
Warm until veggies are tender and serve.
Thursday, October 9, 2008
Posted by Matthew Lisonbee at 11:47 AM