Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup
When I think about avocados one of the last things that I tend to think about is soups but avocados are great in soup whether in the form of chunks or pureed in the broth! The sweet corn and avocado flavour combo is a great one and it works oh so well in this spicy roasted corn and jalapeno avocado soup. This soup starts out by pan roasting the corn until it's slightly charred and caramelized, to bring out it's natural flavours and sweetness, before adding the broth and avocados and pureeing until nice and smooth! Seasonings include jalapenos chili peppers, green onions, garlic, lime juice and miso paste which when combined with the sweet corn creates an amazing balance of sweet, spicy, salty and sour! Of course the pureed avocados make this soup super smooth and creamy without the need for actually adding cream so it's nice and light and healthy! This spicy roasted corn and jalapeno avocado soup is fantastic both warm and chilled so it's perfect any time of the year!

Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

A creamy avocado soup with sweet corn and spicy jalapeno that is just as good cool and hot!


ingredients
  • 1 tablespoon butter
  • 2 cups corn
  • 2 jalapeno peppers, diced
  • 4 green onions, thinly slices and divided (whites and greens)
  • 3 cloves garlic, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 avocados
  • 2 tablespoons white miso paste
  • 1 lime, zest and juice
directions
  1. Heat the butter in a large heavy bottomed pan over medium-high heat, add the corn, jalapeno and the whites of the green onions and let sit until the corn starts to char a bit before mixing and letting char again, about 15 minutes.
  2. Add the garlic and the greens of the green onions and cook until fragrant, about a minute.
  3. Add the broth and avocados, bring to a boil and let simmer for a few minutes before pureeing with a hand blender (or in a blender or food processor) and mixing in the miso paste and lime juice.

Option: Omit the miso paste or replace with soy sauce, fish sauce or tamari.
Option: Only puree half of the corn to keep some of the full corn kernel texture.
Option: Garnish with cilantro oil! (1 cup cilantro pureed into 1/2 cup oil.)
Option: Garnish with crumbled queso fresco, feta, etc.
Nutrition Facts: Calories 262, Fat 15.2g (Saturated 4.4g, Trans 0), Cholesterol 8mg, Sodium 1425mg, Carbs 26.3g (Fiber 6.9g, Sugars 5.7g), Protein 9.5g
Nutrition by: Nutritional facts powered by Edamam

6 comments:

Maria Lichty said...

What a beautiful soup and I love the spice!

Jessie Moore said...

Wow, like you I don't think of soup when I think avocado but clearly I have to - this is awesome!

Ginger said...

This soup looks amazing, and I will definitely make this. Is the lime juice enough to keep the avocados from turning brown? I guess you would have to eat it almost immediately?

Kevin Lynch said...

Ginger: It's good for longer than you might expect! I've kept it in the fridge for a few days with minimal discolouration due to avocado browning. Enjoy!

2pots2cook said...

Your photos are great ! The soup is so goooood looking that I cannot do anything else but cook it ! Thank you Kevin !

A SPICY PERSPECTIVE said...

I love the kick in this soup!

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