Toasted Corn and Avocado Soup

Day 4 of 30 Days of Soups, Stews, and Chilis is here!

I went with something totally out of my realm of normalcy with this one.  I love avocado and I love this soup! 

 

toasted corn and avocado soup

In the summer you can use fresh corn, but I used frozen this time around.  It’s creamy and flavorful.  It’s rich and lush enough to feel like you are indulging in a little something naughty, but it’s chock-full of nutrients and healthy ingredients.  It fits a Paleo and Whole30 diet and who knows what others. (Really, there are too many to keep track of.)

It starts with olive oil and onion getting sauteed in a pot.  Then add the corn and toast it.

corn onion sauteAfter the corn is toasted, add in the broth and simmer for about 10 minutes.

Then transfer it to a blender.  This is where the avocado and jalapeno come in.  *Blender tip* You know that removable piece in your blender lid?  Remove it for this.  The heat from the soup needs to escape to prevent air expansion that leads to explosive messes.

blender lidBut don’t just leave the gaping hole in the blender lid!  The soup will come up. I put a kitchen towel over it to keep the soup inside the blender, but still let the hot air escape.

blender with towel on topAt this point you’re done!  Just toast some more corn in that same pan to use as garnish.  Ladle up your soup and add garnishes on top like toasted corn, avocado slices, green onion slices, a squeeze of lime, a drizzle of EVOO….whatever sounds good. 😉

Best of all, it comes together in about 30 minutes!

Toasted Corn and Avocado Soup
Serves 4
Delicious, creamy avocado soup, chock full of nutrients!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 1 medium yellow onion, diced
  3. 1 green onion, sliced and roots removed
  4. 2 1/2 cups frozen corn, thawed, or fresh corn
  5. 4 cups chicken broth, I used homemade
  6. 2 large avocados, peeled and pitted
  7. 3/4 of 1 fresh jalapeno, seeded and diced
  8. salt and pepper to taste
  9. extra avocado, lime wedges and sliced green onions for garnish
Instructions
  1. Heat the olive oil in a soup pot over medium heat. Add the diced onions and cook until onions start soften and turn slightly clear. Stir occasionally while cooking.
  2. Add 2 cups of the corn kernels and continue cooking and stirring until the corn starts to brown. Add a dash each of salt and pepper.
  3. Once onions are beginning to brown and corn is toasting, add the chicken broth. Simmer, uncovered, for about 10 minutes.
  4. Transfer soup to a blender. Add avocado and jalapeno pepper. Blend until smooth, making sure the heat doesn't cause your blender lid to pop off. Taste test and adjust salt and pepper.
  5. If the soup has cooled in this process, you can add it back to the pot to heat back up. I didn't need to do this. In the same pot, Toast the other half of the corn kernels for garnish.
  6. Ladle soup into bowls and garnish with toasted corn, slices of avocado, green onions, lime juice, etc....
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