Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Egg free, Gluten free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian
Course: Entree, Lunch, Side dish
Favourite flavours: Easy recipes, Soup

INGREDIENTS

1 tablespoon canola oil
1 small white onion, diced
1 stalk celery, chopped
1 carrot, peeled and diced
4 cups corn kernels
1 tablespoon fresh thyme leaves
2 cups water or stock
salt and freshly-ground white pepper to taste
cayenne pepper to taste
fresh lemon juice, to taste
4 avocados
carrot threads for garnish*

METHOD

Heat the canola oil in a large saucepan and sauté the onion, celery and carrot until just tender. Add the corn, thyme and water or stock and salt to taste. Bring to the boil, then reduce heat and simmer 10-20 minutes or until 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 carrot threads.

* To make carrot threads, peel carrots and run a zester down the length of the carrot. Chill in iced water until ready to use.

This recipe was provided by Australian Avocados. For more great recipes, please visit Australian Avocados.