Avocado Vichyssoise


      o 3 leeks
      o 1 large onion
      o 2 T margarine
      o 455 g / 1 lb potatoes
      o 850 ml / 1.8 pints / 3 3/4 cups water
      o 1/2 of a vegetable stock cube
      o 1 avocado
      o 140 ml / 5 fl oz / 2/3 cup soymilk
      o 1/4 t freshly grated nutmeg
      o As required sea salt
      o Sprinkling of paprika 

Chop the leeks and onion. Saute for 3-4 minutes in the margarine. Peel and slice the potatoes thinly. Add to the leek and onion.

Pour in the water and add the stock cube. Bring to the boil, then cover and simmer for about 15 minutes until tender. Set aside to cool.

Peel and chop the avocado. Place in a liquidizer and add the leek, potato mixture and soymilk. Also add the nutmeg and salt. Blend thoroughly.

Place in the refrigerator until thoroughly chilled. Sprinkle with paprika before serving.