Soup Monday – Mexican Corn, Quinoa and Capsicum Soup with Avocado Cream

Finally not a creamy soup! Don’t get me wrong, I love creamy soups but they all kind of have the same texture, so when L asked chose this recipe for me to make for this week’s Soup Monday I was happy to oblige. This Mexican inspired soup is lovely and colourful and when you take your first spoonful of soup combine with the avocado cream, you are surprised by the freshness and tanginess. There is a fair bit of lime juice in both the soup and the avo cream which counteracts the chilli beautifully. 

If you have never cooked with quinoa before, just make sure you give it a good wash before you use it. It comes with a natural pesticide which can make it taste a little bitter. But fear not, quinoa is actually really healthy and considered a “superfood” and is a healthy alternative to rice.

Let me know what you think of the soup! (And the quinoa if you’re a first-timer!)

Mexican Corn, Quinoa and Capsicum Soup with Avocado Cream

(Printable recipe)

50g butter
1 shallot, finely diced
2 medium/ large potatoes
1 red capcisum, seeded and diced
1-2 red chillies, seeded and finely shredded
50g quinoa
1l chicken stock
450g corn kernels
Salt & freshly ground pepper to taste
2 limes, juiced
1 large avocado
75ml pouring cream
25ml olive oil
60ml apple cider vinegar
1 bunch coriander, roughly chopped, plus extra for garnish
Melt the butter in a large saucepan over a medium–low heat and add the shallots and potatoes. Stir and add a little water. Cover and let the vegetables sweat for about 15 minutes. Add a splash more water every so often to keep the mixture moist. Then add the diced capsicum and red chillies.
Meanwhile, wash the quinoa in a sieve under running water to remove the naturally occurring pesticide which make it taste bitter. Set aside.
Add the corn, salt and pepper, and chicken stock to the pan with the vegetables, followed by the washed quinoa. Simmer for 15–20 minutes but don’t overcook or the quinoa will go mushy. Add two-thirds of the lime juice and the chopped coriander. Thin the soup with extra stock or water if needed.
To make the avocado cream, simply scoop the avocado flesh into a food processor and add the vinegar, remaining lime juice, cream and olive oil. Process to a smooth purée. Taste for seasoning – you may wish to add more lime or salt and pepper. Serve the soup hot, drizzled with the avocado cream. Garnish with coriander leaves and shredded chilli.

Adapted from Molly Brown’s ‘Grain’ – Cookbook.

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