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!
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.
After 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.
But 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.
At 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!
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