Avocado and Vegetable Soup

YIELD: 4 servings

1 large (12 oz.) fully ripened Mexican Hass avocado
1 Tbsp., divided lemon juice
1 Tbsp. vegetable oil
1 cup chopped leeks
1¼ cup, divided tomatoes, seeded and chopped
⅔ cup fresh corn kernels
1 tsp. chopped garlic
½ tsp. red pepper flakes
2 cups vegetable broth
¾ cup soy milk
avocado slices for (optional) garn

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