Avocado corn soup with red & yellow pepper

Avocado corn soup with red & yellow pepper

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  • 6
  • Easy
  • 15 minutes
  • 35 minutes


  • 1 T avocado oil
  • 1 small white onion, diced
  • 1 stalk celery, chopped
  • 1 carrot, peeled and diced
  • 1 can creamy style corn
  • 1 T 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 and yellow pepper to garnish

Cooking Instructions

Heat the avo oil in a large saucepan and saute 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.


Avocados are super healthy, delicious and more versatile than you'd think. Here are some quick and easy ways of using them in cooking.


Slice, dice, mash, scoop, spread, puree… just eat them! Find our more on avocados here.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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