Avocado Vichyssoise Soup Preparation Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.
A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night! What is this? An actual recipe instead of a sweet? I know, I know – things have been definitely leaning towards the sweet [...]
Coconut curried chickpea soup. I made this for dinner tonight and my husband RAVED about it. He wants it every night for the rest of them month! lol I subbed frozen chopped spinach for the collard greens and made up my own garam masala with random spices.