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  • Corn and Chipotle Soup with Avocado-Radish Salsa

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    Here's a quick, creamy soup that is easy to make and has a little ‘zing'!Corn and Chipotle SoupServes 4

    30 minutes or less

    Canned chipotle chiles add heat and a wonderful smokiness to this sweet soup.
    • 2 Tbs. olive oil
    • 1 medium onion, thinly sliced (1 ½ cups)
    • 1 clove garlic, peeled and thinly sliced
    • ¼ tsp. ground coriander
    • 3 cups fresh corn kernels or 1 1-lb. pkg. frozen corn, thawed
    • 2 cups low-sodium vegetable broth
    • 2 chipotle chiles in adobo sauce, chopped
    • ¾ cup almond milk
    • 3 large radishes, diced (⅓ cup)
    • ½ avocado, peeled and diced (½ cup)
    • 2 tsp. lime juice
    • Fresh cilantro leaves, for garnish (optional)

    1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic and coriander, and cook 1 minute. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with immersion blender, and season with salt, if desired.

    2. Combine radishes and avocado in bowl. Stir in lime juice. Serve soup garnished with 2 Tbs. avocado mixture, a sprinkling of corn kernels, and cilantro (if using).

     

    Source: Vegetarian Times

    Staff Writer

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