Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing ©2007.
2 tablespoons corn oil
1 onion, finely chopped
1 tablespoon wheat flour
4 1/3 cups vegetable stock
1 large avocado, pitted, peeled, and mashed
1 pinch cayenne pepper
1/2 cup almond milk/light cream
Salt to taste
1/2 yellow bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon paprika
1. Gently fry the onion in a Dutch oven with the oil. Sprinkle with the flour and stir-fry until the onion is well coated. Continue to stir, and slowly add the stock.
2. Bring to a boil, add the avocado and the cayenne pepper, and gently simmer for 5 minutes.
3. Sir in the almond milk or cream, season, and serve garnished with red and yellow bell peppers and paprika.
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