Gently heat the olive oil in small pan. Add the KNORR Vegetable Stock Pot and stir until the stock has melted into the oil. Set aside to cool for 5 minutes.
Place the stock pot mixture and all other ingredients in a blender. Blend in short bursts. Take care not to fully liquidize as the pieces of avocado and tomato will enhance the texture of the guacamole.
Garnish, if desired, with additional chopped spring onion and some diced avocado and serve with tortilla chips