Step 1

Heat olive oil in a nonstick soup pot (3-quart). Add onion and potato; stir to coat with the oil. Add a pinch of salt and pepper. Cook, stirring, until onion is soft (2-3 minutes). Add ground coriander seed, cumin, and the two bouillon. Stir and cook for 1 minute, until fragrant. Add the water. Bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender.

Step 2

Using a potato masher, puree the potatoes. Add spinach. While spinach is heating, slice the Canadian Bacon at an angle to create slivers; chop the slivers to bite sized-pieces. Add the bacon and cilantro to the pan and heat gently. Season with salt and pepper if necessary.

Step 3

Serve the soup in large bowls. Top with tomatoes and avocado. Garnish with other vegetables for color, if desired.

Step 4

Description: "Fresh, fast and easy pureed soup with a must-have buttery avocado garnish." Yield: 3 1/2 cupsT(Cooking):"0:35"

Step 5

NOTES : This soup is deceptively simple and good. It's mildly aromatic and sweet: a real palette pleaser. Fresh cilantro, avocado and tomatoes complete the dish with color, texture and flavor.