Corn, quinoa & capsicum soup with avocado cream

Corn, quinoa & capsicum soup with avocado cream

From
Grains
Serves
6
Prep
20 mins
Cooking time
35 mins
Photographer
Deidre Rooney

As quinoa is a South American grain, it goes very well with Mexican flavours. You can serve this with avocado salsa instead of the avocado cream if you prefer.

From the grocer

Ingredients

Quantity Ingredient
50g butter
50g quinoa
salt and freshly ground black pepper
1 litre chicken stock
60ml sherry vinegar
75ml pouring cream
25ml olive oil

From the greengrocer

Quantity Ingredient
1 large onion, finely chopped
100g potatoes, peeled and diced
1 red capsicum, halved, seeded and diced
2 red chillies, halved, seeded and finely shredded, plus extra to garnish
450g corn kernels
3 limes, juiced
1 bunch coriander, roughly chopped, plus extra leaves to garnish
1 large avocado

Method

  1. Melt the butter in a large saucepan over a medium–low heat and add the onion, potatoes, red capsicum and chillies. Stir and add a little water. Cover and let the vegetables sweat for about 15 minutes. Add a splash more water every so often to keep the mixture moist.
  2. Meanwhile, put the quinoa into a dry frying pan and toast over a medium heat for about 3 minutes, or until the grains darken slightly and start to pop. Remove from the heat and set aside.
  3. Add the corn, salt and pepper, and chicken stock to the pan with the vegetables, followed by the toasted quinoa. Simmer for 15–20 minutes but don’t overcook or the quinoa will go mushy. Add two-thirds of the lime juice and the chopped coriander. Thin the soup with extra stock or water if needed.
  4. To make the avocado cream, simply scoop the avocado flesh into a food processor and add the vinegar, remaining lime juice, cream and olive oil. Proccess to a smooth purée. Taste for seasoning – you may wish to add more lime or salt and pepper. Serve the soup hot, drizzled with the avocado cream. Garnish with coriander leaves and shredded chilli.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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