5-INGREDIENT SWEET CORN SOUP WITH CHIVE-AVOCADO CREAM
This sweet corn soup recipe is so simple. It's creamy like a chowder, but the base is less than 5 ingredients, Gluten-Free and Vegan. The avocado cream is optional, but it gives the sweet soup a nice acidic finish. Plus, you just can't go wrong with avocado.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large Dutch oven or stockpot, heat the olive oil. Sauté the onion over the medium-high heat until translucent, about 5 minutes. Add the corn and continue to cook until caramelized, another 3 minutes. Pour in the stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.
- Transfer the corn mixture to a high-powered blender and puree until smooth and frothy. Divide between four bowls.
- Make the avocado cream: in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with the chives, garlic, lemon juice, kefir or almond milk, and salt. Add one tablespoon of water at a time until the mixture is slightly thicker than ranch dressing.
- To serve, drizzle the avocado cream over the soup and garnish with the remaining diced avocado and chives.
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