Add the chopped leeks, potato, bay leaves, chicken stock, salt and pepper to a cooking pot. Bring it to a boil and then simmer it for about 10 minutes.
Add cilantro and simmer couple more minutes. Do not overcook, but make sure that the potato is cooked. Discard the bay leaves.
Scoop out the avocado flesh and put it in a blender. Use just enough of the soup contents to make a smooth puree with avocado.
Put the remaining soup with vegetables into the blender and combine it into a creamy consistency. Adjust salt, pepper, lemon juice as per taste.
For the topping, heat the olive oil and sauté the sliced onion to a crisp brown, add turmeric right before turning off the heat. This will ensure that the turmeric does not get burnt.
Ladle the creamy leek avocado soup into a serving bowl and top it with crisp onions and turmeric olive oil. Alternatively you may use crisp matchstick potatoes, crunchy roasted chickpeas or croutons as a topping.
Be sure to check out the cooking tips in the blog post above.
Servings: 5 Serving Size: 1 cupCalories 179, Total Fat 8 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 6 g), Cholesterol 0 mg, Sodium* 371 mg, Potassium 646 mg, Phosphorus 97 mg, Total Carbohydrate 24 g, Dietary Fiber 5 g, Sugars 4 g, Protein 4 g* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in other ingredients and adjust.