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Creamy Corn & Avocado Mexican Soup

on May 2, 2013

May 2nd, 2013 015

We love the flavours of Mexican food…

With Cinco de Mayo coming up we have a great reason to experiment with a few new tasty recipes.  🙂

This is a super simple soup … great for an appy or a light dinner with a little side salad and you can make it in minutes!

What you’ll need…

  • 1c of organic fresh or frozen corn (please use organic)
  • 1 onion
  • 1 avocado
  • 1c of ‘So Delicious’ unsweetened coconut milk
  • 1c of water
  • 1tsp of ground cumin
  • 1tsp of smoked paprika
  • a pinch of oregano
  • a pinch of turmeric
  • a drizzle of olive oil

Put the corn kernels and the chopped onion into a pot, drizzle a bit of olive oil over the top and let them sizzle on medium heat for a few minutes.  Once they’ve caramelized a bit, squeeze in the avocado and add in the spices.  Give those another few minutes and then add in the coconut milk and the water.  Stir and let simmer for about five more minutes.

Using your smart stick or hand blender (regular blender works too), puree all of the goodness until it’s smooth and creamy.

Add a bit of sea salt and pepper to taste.

Serve in your favorite bowl… maybe with some cilantro or green onions for garnish?

…and enjoy!

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May 2nd, 2013 022

2 responses to “Creamy Corn & Avocado Mexican Soup

  1. Shelley says:

    Don’t know how the picture of the soup turned out orange, I made this and tripled the spices and it’s still green. Very good, but green!

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