Olive oil 3 tbsp
Onion 1 small, finely chopped
Leek 1, chopped
Celery 1 stick, chopped
Garlic 2 cloves, finely chopped
Beans 150 g, cooked, white, e. g. cannellini
Peas 100 g, cooked
Coriander 1 tbsp
Lime 2 unwaxed, juice
Vegetable stock 450 ml
Avocados 2 ripe
Heat the oil in a large pan and gently cook the onions, leeks and celery for a few minutes until soft.
Add the garlic and cook for 1 minute.
Add the white beans, peas, coriander, lime juice and 1/2 cups of stock. Heat slightly until warm.
Peel the avocados and chop the flesh.
Put into a food processor with the white bean mixture and blend until smooth.
Alternatively use a stick blender in the pan.
Add remaining stock as needed.
Return to the pan and heat through gently. Do not overheat or boil.
Season with salt and pepper to taste.
Serve in warm soup bowls and top with pulled pork, beans, diced tomato, thyme sprigs and sliced avocado.