2 tbs butter
1 – 2 avocadoes
4 cups Marigold Swiss Vegetable bouillon
Melt 2 tablespoons butter in a large pot.
Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
Cook for about 3 minutes, stirring, until softened.
Add 4 cups Marigold Swiss Vegetable bouillon.
Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
Purée, then let cool.
Stir in coarsely chopped flesh of 1 or 2 avocados before serving.
Garnish: Chopped coriander.