Avocado Bean Soup with Pico de Gallo
2 tablespoons butter (regular or vegan)
2 tablespoons olive oil
4-5 fresh garlic cloves (minced)
1 cup diced celery
1 cup chopped leeks (rough chopped on the small side)
32 ounces vegetable broth (divided)
2 cups small diced avocado (divided)
2 cups any variety of cooked white beans (rinsed, drained and divided)
1/2 cup freshly chopped cilantro (divided)
3 limes (juice all of the limes and zest 1 of the limes – divided)
2-3 Roma tomatoes (finely diced)
3 tablespoons finely diced red onion
sea salt and black pepper (to taste)
Heat the butter and olive oil in a saucepan over medium-low heat until melted. Add in the garlic, celery and leeks and cook while stirring frequently until vegetables are soft, about 5-7 minutes. Set aside 1/2 cup of the vegetable broth and then pour the remainder into the saucepan and continue cooking on medium-low until broth is heated through. Stir in 1-1/2 cups of the diced avocado, 1-1/2 cups of the cooked white beans, 1/4 cup of the cilantro along with the lime juice from 2 of the limes and the lime zest and heat for 2-3 minutes.
Transfer HALF of the soup mixture along with the reserved 1/2 cup of vegetable broth into a blender or food processor and puree until smooth. Return the pureed mixture into the saucepan with the remaining soup ingredients, add sea salt and black pepper to taste and simmer over medium heat until heated through.
To make the pico de gallo soup topping, combine the reserved 1/2 cup of finely diced avocado, the reserved 1/2 cup of cooked white beans, the diced tomatoes, diced red onions and sea salt and black pepper to taste. Drizzle in the remaining lime juice while stirring to evenly coat and combine all ingredients. Ladle the soup into individual soup bowl and top each with some of the pico de gallo mixture. Makes 4 large servings, or 6-8 smaller sized servings.