Thick Corn Soup with Avocado 

Rating: (5 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This flavoursome soup is high in fibre and low in salt.

Ingredients:

1 cup (120g) chopped onion

1 cup (99g) chopped celery

3/4 cup coarsely grated carrot

1 Tbsp olive oil

2 cup corn kernels

1 tsp fresh thyme, chopped

1 L water (4 cups)

1 pinch black pepper, to taste

1 tsp ground cayenne pepper

1 Tbsp fresh lemon juice

275 g avocado

Directions:

Add the oil to a saucepan and saute the onion, celery and carrot until soft, about 10 minutes.

Add the corn, thyme and water and simmer for 20 minutes.

Press through a sieve, or puree in a food processor and return to the pot.

Season to taste with black pepper and cayenne.

Remove from the heat and add lemon juice to taste. Dice three quarters of the avocado and stir into the soup. Slice the remaining avocado thinly and set aside.

Reheat the soup without allowing it to boil.

Serve in bowls. Garnish with the avocado slices.

Author:

Fresh Finesse

Member Comments: (1)

By: snazzyshoes - 2009-04-04