Avocado and coasted corn and tomato soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 583.7
- Total Fat: 33.2 g
- Cholesterol: 16.7 mg
- Sodium: 762.7 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 20.0 g
- Protein: 16.0 g
View full nutritional breakdown of Avocado and coasted corn and tomato soup calories by ingredient
Introduction
Avocado-corn-tomato soup Avocado-corn-tomato soupNumber of Servings: 2
Ingredients
-
8 oz Kirkland Chicken Stock
1 cup Muir Glen Organic Fire Roasted Diced Tomatos
.5 cup, chopped Onions, raw (preferably red)
1 clove Garlic
.5 cup, chopped Peppers, sweet, red, fresh
3 ear, medium (6-3/4" to 7-1/2" Sweet Corn, roasted in husk
2 fruit without skin and seeds Avocados, California (Haas)
1 serving Garlic Scapes - 1/2 cup (by SARAMROBERTS)
.25 cup, crumbled Feta Cheese
1 tsp Oregano, ground
1 tbsp Coriander seed
.25 tsp Cumin seed
2 tbsp Lime Juice, juice of 1 lime
Tips
Prep time includes time to soak and roast corn. Active prep time is around 15 minutes.
Directions
Soak corn for 15 minutes in cold water, then roast and allow to cool. This may be done up to three days ahead.
Saute onion, add pepper and garlic. cook until softened.
Add spices and saute for 1-2 minutes. Add tomatoes and stock and bring to simmer.
Cut corn from the cob and dice avocado flesh. Add to soup and simmer until heated through.
Stir in lime juice, salt to taste. Serve and top with garlic scapes and feta.
Saute onion, add pepper and garlic. cook until softened.
Add spices and saute for 1-2 minutes. Add tomatoes and stock and bring to simmer.
Cut corn from the cob and dice avocado flesh. Add to soup and simmer until heated through.
Stir in lime juice, salt to taste. Serve and top with garlic scapes and feta.