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
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- In a saucepan saute onion, celery and carrot in the oil until soft, about 10 minutes.
- Add the corn, thyme, water and 1/2 teaspoon salt and simmer for 20 minutes.
- Press through a sieve, or puree in a food processor and return to the pot.
- Season to taste with salt, pepper and cayenne pepper or chilli sauce.
- Remove from the heat and add lemon juice to taste and stir in three-quarters of the avocado.
- Reheat the soup without allowing to boil.
- Serve into bowls and garnish with the remaining avocado.
