0.0 – 0 reviews • Avocado
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 medium onion, chopped
- 2 Fresh, Ripe California Avocados, peeled and seeded
- 1 Tbsp. fresh lemon juice, or more to taste
- Cayenne pepper, to taste
- Freshly ground white pepper, to taste
- Salt, to taste
- 2 cup water
- 3/4 tsp. chopped fresh thyme
- 8 oz. yellow corn kernels
- 1 Tbsp. canola oil
- 1/4 cup coarsely shredded carrot
- 2 small celery stalks, diced
- Carrot threads*, as needed for garnish
Instructions
- Saute onion, celery and carrot in oil until soft, about 10 minutes.
- Stir in corn, thyme, water and a little salt; simmer 20 minutes.
- Coarsely puree mixture; return to pot.
- Stir in salt, white pepper and cayenne to taste.
- Remove from heat; stir in lemon juice.
- Dice half of the avocados and stir into soup. Slice remaining avocado.
- Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
285 |
| Total Fat |
19 g |
| Saturated Fat |
3 g |
| Carbohydrates |
28 g |
| Dietary Fiber |
9 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
762 mg |