2 large ripe avocados, chopped
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp corn kernels
2 tomatoes, peeled and seeded
4 large mushrooms, chopped
2 garlic cloves, chopped
1 leek, chopped
1 fresh red chile, chopped
1 1/2 cups fat-free chicken broth or veggie broth
2/3 cup milk or cream or soy milk (non vanilla)
Shredded leek to garnish
2 teaspoons butter
Sea salt and fresh black pepper- to taste
Melt the butter and olive oil in a large saucepan and cook corn, tomatoes, garlic, leek, mushrooms, and chile until soft. In food processor, add 1 avocado, lemon juice. Add half of the cooked veggies and puree.
Transfer puree into large saucepan and add chicken broth, milk, and remaining vegetables. Cook over low heat for 3-5 minutes.
Serve warm and garnish with shredded leek.