Thick Corn Soup with Avocado

A delicious, comforting soup for the cooler weather.

Ingredients
1 cup (120g) chopped onion
1 cup (120g) chopped celery
3/4 cup (60g) coarsely grated carrot
1 tablespoon canola or other vegetable oil
2 cups (240g) corn kernels
1 teaspoon chopped fresh thyme
4 cups (1 litre) 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

 

Method

1. In a saucepan sauté 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.

Serve into bowls and garnish with the remaining avocado.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30-35 minutes

Courtesy of California Avocado Commission. Recipe courtesy of Avocados Australia.