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🍲 Creamy Corn and Avocado Soup with Goat Cheese and Coriander

389 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 800 g corn cobs (4 corn cobs; vacuum-packed, pre-cooked)
• 80 g quinoa
• 1 tsp olive oil
• 1 l vegetable broth
• 150 g small avocado (1 small avocado)
• 200 g goat cheese (20 % fat in dry matter)
• 10 g coriander (0.5 bunch)
• 1 lime
• chili powder

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Carefully loosen the corn kernels from the cobs using a fork.
3. 3. Place the quinoa in a sieve, rinse it under running water, and let it drain well.
4. 4. Heat the oil in a pot.
5. 5. Sauté the onion cubes for 2 minutes over medium heat.
6. 6. Pour in the broth and bring the mixture to a boil.
7. 7. Add the corn and the quinoa to the pot.
8. 8. Let the soup simmer for 8 to 10 minutes over low heat.
9. 9. Cut the avocado in half and remove the pit.
10. 10. Scoop the avocado flesh out of the skin with a spoon.
11. 11. Cut the avocado flesh into bite-sized pieces.
12. 12. Crumble the goat cheese into small pieces.
13. 13. Wash the coriander and shake it dry.
14. 14. Pluck the coriander leaves from the stems.
15. 15. Cut the lime in half and squeeze out the juice.
16. 16. Season the corn soup with chili powder and the lime juice.
17. 17. Pour the soup into bowls.
18. 18. Add the avocado pieces and the goat cheese to the soup.
19. 19. Sprinkle the finished soup with the coriander leaves.

Nutrition per serving

• kcal: 389
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 50 g