Avocado Corn Soup with Red & Yellow Pepper


Serves: 6


  • 1 tablespoon avocado oil
  • 1 small white onion, diced
  • 1 stalk celery, chopped
  • 1 carrot, peeled and diced
  • 1 can creamy style corn
  • 1 tablespoon fresh thyme leaves
  • 2 cups water or stock
  • Salt and freshly ground pepper to taste
  • Cayenne pepper to taste
  • Fresh lemon juice, to taste
  • 4 avocados
  • Diced red & yellow pepper to garnish


  • Heat the avo oil in a large saucepan and sauté the onion, celery and carrot until just tender.
  • Add the corn, thyme, water or stock and salt to taste.
  • Bring to the boil, then reduce the heat and simmer for 10-20 minutes or until the vegetables are tender.
  • Puree, adding more water or milk if necessary to bring to desired consistency.
  • Season to taste with the pepper and cayenne and reheat.
  • Remove from heat and add lemon juice to taste.
  • Just before serving, finely dice 3 of the avocados and mash through the soup.
  • Slice the remaining avocado thinly and coat in lemon juice.
  • Serve soup into bowls and decorate with the sliced avocado and diced peppers
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