Sweetcorn and avocado soup

Avocado adds depth and creaminess to this veggie soup

1 ratings

20 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal154
Fat8.8g
Salt0.6g
Sugar3.3g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Using avocado in a soup might sound strange, but you’ll be pleasantly surprised by this satisfying soup! Why not add grilled chicken or prawns to increase the protein and make this soup more filling?

Suitable for young cooks

Ingredients

800ml reduced-salt vegetable stock, made with 1 stock cube
200ml skimmed milk
2 x 198g cans reduced-salt sweetcorn, drained
1 medium potato, peeled and roughly chopped
2 spring onions, finely chopped
1 ripe avocado, peeled and roughly chopped
Freshly ground black pepper
A dash of Tabasco sauce, to taste

Method

Heat the stock and milk together in a large pan and bring to the boil.
Add the sweetcorn and potato, simmer for 15 minutes or until the potato is soft. Remove from heat.
In a blender, add most of the spring onion and avocado. Pour in the mixture and blend until smooth. Season with black pepper and Tabasco sauce to taste.
Divide between four bowls and garnish with the remaining spring onion and avocado.