Vegetarian Avocado and Corn Soup

Introduction: Vegetarian Avocado and Corn Soup

About: Howdy! I'm a college student majoring in Geography and Environmental Studies. I enjoy tinkering with electronics and cameras, doing dangerous science experiments, and making vegetables tasty.

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)
lime juice
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

Also need:
A pan (like pictured)
Food processor
Cutting utensil
Stirring utensil

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.

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    3 Discussions


    7 years ago

    i made this today. it's a lot greener and thicker than yours. i used 3 avocados. i also added a pinch of cumin because i use it in everything. i didn't try it because i cooked this in a 90° kitchen (no a/c in in Italy...losers) and after burning myself when blending the too hot corn mix my family bitched that i didn't have tortillas chips to crumble on top. i had bought a nice loaf of brown bread to go with it. i hope it's good. remind me not to cook again LOL


    8 years ago on Introduction

    I just bookmarked this recipe so I can come back to it. I love avocado's too.