In a Dutch oven or other soup pot, heat up 1 tablespoon of olive oil, add onions and leeks and cook for 2-3 minutes
Add potatoes, carrots, celery and beets and cook for another 3 minutes
Rinse quinoa and add to vegetables, mix everything together
Add vegetables broth or water, vegetables base (if using), cover and cook for about half hour
After half hour check if vegetables are soft, add salt and pepper to taste. Cook a little longer if the vegetables are still crunchy
Add remaining tablespoon of olive oil, lemon juice and parsley
Using hand blender or standing up blender, blend half the ingredients and leave half of it in chunks (See Note 2.)
When serving add the 1/4 of avocado to each bowl, you can also drizzle a little bit more of olive oil and lemon juice