Creamy Sweetcorn and Avocado Soup

    50 min

    This vegan-friendly soup is perfect for the cold winter months. It's creamy, hearty and packed full of vegetables. Enjoy with crusty bread, if desired.

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    Serves: 4 

    • 160g chopped onion
    • 120g chopped celery
    • 80g coarsely grated carrot
    • 1 tablespoon vegetable oil
    • 325g sweetcorn kernels
    • 1 teaspoon chopped fresh thyme
    • 1 litres 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

    Prep: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 sweetcorn, thyme, water and 1/2 teaspoon salt and simmer for 20 minutes.
    3. Press through a sieve or puree in a food processor or liquidiser 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 3/4 of the avocado.
    6. Gently reheat the soup. Do not boil. Serve in bowls, garnished with remaining avocado.

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