Because avocados are something we can all grow locally, right? The first is the soup I made when Floyd, Eileen, Alan and Chris were visiting. The second I found on Pinterest (maybe even from Rachel?!) We’ve never eaten the two together, but I often imagine us doing so.
Leek and Avocado Soup
from Leiths Vegetable Bible by Polly Tyrer
2 medium leeks, trimmed
30 g. / 1 oz. butter
2 cloves garlic, minced
570 ml. / 1 pint vegetable stock
salt and freshly ground pepper
1 large, ripe avocado
150 ml. / 1/4 pint double cream*
about 150 ml. / 1/4 pint milk*
1 T chopped fresh chives
*I use all milk, no cream, and it’s not unreasonably thin.
1. Cut the leeks in half lengthways. Wash thoroughly and slice.
2. Melt the butter in a heavy saucepan and when foaming, add the leeks, cover and sweat for 10 min. Add the garlic and cook for 1 further min. Stir in the stock, season with salt and pepper and simmer for about 20 minutes until the leeks are very tender.
3. Chop avocado. Put into food processor or blender [or use immersion blender] with leeks until smooth.
4. Add the double cream [or first round of milk] and adjust the seasoning to taste. Reheat without boiling and add enough milk to give the required consistency. Pour into warmed soup bowls and sprinkle with the chives.
1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar (or maple syrup)
1/2 tsp. cumin
dash of salt and pepper
1. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
2. In a food processor, add your spinach and cilantro. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add the greens to a bowl, and set aside.
3. Next take your onion and garlic and finely dice those (or put in food processor), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
4. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.