Leeks and garlic are nutritious powerhouses full of anti-oxidants that help protect the body. You'll also benefit from the healthy monounsaturated fats from the avocado and the calcium from the yogurt.
1 tablespoon extra virgin olive oil
500g leeks, halved lengthways and thinly sliced
1 garlic clove, finely chopped
3 cups (750ml) salt-reduced vegetable or chicken stock
1 large ripe avocado
125g natural low-fat yogurt
1 tablespoon lime juice
2 tablespoons chopped fresh coriander
pepper to taste
2 to 3 ice cubes
slices of lime
sprigs of fresh coriander
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Heat oil in saucepan, add leeks and garlic and cook for 10 minutes, stirring frequently, until leeks are slightly softened but not coloured. Pour in stock and bring to boil. Cover pan, reduce, then heat and simmer for 10 minutes or until leeks are cooked.
Remove soup from heat and let cool slightly, then purée in food processor. Pour soup into bowl and leave to cool, then chill well.
Just before serving, halve avocado and discard stone. Scoop flesh from peel and purée in food processor until smooth, adding a little chilled soup to thin purée and ensure it is completely smooth.
Stir avocado purée into soup together with yogurt, lime juice and coriander. Add pepper to taste, then serve in 4 bowls. Float 2 to 3 ice cubes in each bowl, if you wish, then add slices of lime and sprigs of coriander. Serve at once.