Introduction: Vegetarian Avocado and Corn Soup
I love any dish that has avocados in it. Nothing is more delicious than tender sweet corn with juicy tomatoes, tasty onions, garlic, mild chilies, all in a avocado/vegetable stock/milk base. Also, it is rather colorful and creamy.
You can serve it warm or cold. It can feed at least 4-6 hungry people.
Step 1: Ingredients
1 can of canned corn, drained
2 ripe avocados (If you love avocados as much as me, add more if you desire; It'll make your soup really creamy and thick)
1/2 tbsp of vegetable oil
1 garlic clove, diced
1 small yellow onion, diced
1 tomato, seeded and diced
2 tbsp of canned green chilies
1 can of vegetable broth
2/3 cup of milk
green onion, for garnish
salt and pepper
A pan (like pictured)
Step 2: Mash!
Mash the avocados, mixing in some lime juice, and set it aside.
Step 3: Saute!
Saute the canned corn, diced tomatoes, diced onions, diced garlic clove, and green chilies with some vegetable oil until nice and tender. It will take 3 minutes.
Step 4: Scoop!
Take the pan off of the heat. Take the stirring utensil, scoop up 2/3rds (or half if you like a chunky soup), and place into the food processor. Place the mashed avocados in the food processor as well.
Step 5: Blend!
This is the fun part. Blend until it is mixed/smooth. It will look like some strange slime at this part.
Step 6: Add Milk and Broth!
Empty the strange goop back in the pan with the saved veggies. Add the can of vegetable broth and 2/3 cup of milk. Mix until blended. Heat for 3-4 minutes until hot.
Step 7: Serve!
Taste your concoction. Add salt and pepper if you want. Chop up some green onions with scissors and sprinkle. Serve warm or cold and can feed at least 4-6 people.