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Avocados and leeks, the base of this deliciously cool and creamy soup, both encourage the body’s production of glutathione, a powerful antioxidant. A spicy salsa fresca garnish adds color and also helps boost metabolism with capsaicin, a compound found in hot peppers. If you like, toss in a handful of gluten-free croutons for extra crunch.
2 medium tomatoes, chopped
1 small serrano pepper, finely minced
1/4 cup finely minced red onion
1 small lime, juiced
1 garlic clove, pressed
1/2 cup chopped cilantro leaves
1 Tbs. olive oil
1 medium leek, thinly sliced, white part and some pale green
2 large, ripe avocados, peeled, pitted and chopped
3 cups vegetable stock
1 cup almond milk
Dash white pepper
- Combine tomatoes, serrano pepper, red onion, lime, garlic, and cilantro in medium bowl. Stir to mix, season with salt and pepper, and refrigerate for at least 15 minutes, and up to 2 hours.
- While salsa is chilling, add olive oil and leeks to medium skillet, and sauté over medium-low heat 3-5 minutes, until soft, but not brown. Remove from heat, and transfer to a food processor.
- Add avocado and stock to leeks, and blend until very smooth and creamy. Stir in almond milk, and season to taste with white salt and pepper. Refrigerate at least 1 hour.
- To serve, divide soup among four individual serving bowls. Top each with a generous portion (about 1/3 cup) of salsa.
Avocados and leeks in this tasty soup boost the body’s production of glutathione, the “master antioxidant.”
per serving: 289 cal; 4g pro; 23g total fat (3g sat fat); 23g carb; 0mg chol; 311mg sod; 10g fiber; 5g sugars
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