Thick Corn and Avocado Soup

    50 minutes

    My mum has made this for years - it's so good on a cold winter night with a piece of fresh bread. I like it spicy!

    2 people made this

    Serves: 4 

    • 1 cup chopped onion
    • 1 cup chopped celery
    • 3/4 cup coarsely grated carrot
    • 1 tablespoon canola or other vegetable oil
    • 2 cups corn kernels
    • 1 teaspoon chopped fresh thyme
    • 4 cups water
    • salt and freshly ground white pepper, to taste
    • cayenne pepper or hot chilli sauce, to taste
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 avocados, cut into small dice

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a saucepan saute onion, celery and carrot in the oil until soft, about 10 minutes.
    2. Add the corn, thyme, water and 1/2 teaspoon salt and simmer for 20 minutes.
    3. Press through a sieve, or puree in a food processor and return to the pot.
    4. Season to taste with salt, pepper and cayenne pepper or chilli sauce.
    5. Remove from the heat and add lemon juice to taste and stir in three-quarters of the avocado.
    6. Reheat the soup without allowing to boil.
    7. Serve into bowls and garnish with the remaining avocado.

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