Description
This creamy corn and avocado soup is bursting with flavor and perfect for a fresh meal.
Ingredients
Scale
- 2 cups fresh corn kernels
- 2 medium ripe avocados
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 4 cups vegetable broth
- 1/4 cup cilantro leaves
- 1 medium jalapeño pepper
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon chili flakes
- 2 tablespoons chopped green onions
Instructions
- Gather fresh corn, ripe avocados, and aromatic spices. Ensure your avocados are perfectly soft for a creamy texture, and slice the corn off the cob for maximum sweetness.
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, cooking until they’re translucent and fragrant, about 3-4 minutes.
- Stir in the fresh corn kernels along with cumin and chili powder. Sauté for another 5 minutes until the corn is slightly tender.
- Pour in vegetable broth, bringing the mixture to a gentle simmer. Let it bubble away for about 10 minutes.
- Carefully transfer the mixture into a blender and puree until smooth and creamy, about 30 seconds.
- Return the blended soup to the pot, then mix in diced avocado pieces. Heat gently for an additional 2-3 minutes.
- Ladle the soup into bowls and garnish with fresh cilantro or a squeeze of lime juice.
Notes
- Feel free to substitute cilantro with parsley if needed for a different flavor.
- Adjust the spiciness by adding more or less jalapeño pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg