Recipe

Avocado and sweetcorn soup

This is gorgeous, capturing the full flavour of late summer corn, offset with creamy avocado and lime and an intriguing mix of spices, with added pungency from coriander and chilli.

  • 55 mins cooking
  • Serves 4
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Ingredients

Avocado and sweetcorn soup
  • 4 cobs sweetcorn
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon grated peeled ginger
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cumin
  • 1 litre corn stock (made from the corn cobs)
  • salt and sea salt
  • 2 avocados
  • 2 limes
  • 1/2 cup chopped coriander
  • 1 long medium-hot red chilli, sliced

Method

Avocado and sweetcorn soup
  • 1
    Remove the husks and silk from the corn cobs, then cook the corn in a saucepan of boiling water for 10-12 minutes. Lift out corn and cool; reserve the cooking water.
  • 2
    As soon as the corn is cool enough to touch, slice off the kernels with a sharp knife (reserve the kernels). Return the cobs to the pan of cooking water and bring back to the boil.
  • 3
    Boil gently for 30 minutes, then discard the cobs. This is the stock.
  • 4
    Meanwhile, put the onion, garlic, ginger and oil in a saucepan. Cook gently until the onion is tender and lightly golden, stirring occasionally; don't let the onion burn.
  • 5
    Stir in the allspice and cumin, then pour in 1 litre of corn stock and add 1 teaspoon salt. Bring to a gentle boil, then cook for 10 minutes.
  • 6
    Halve and pit the avocados, remove the skin and chop the flesh. Squeeze over the juice of 1 lime and sprinkle with sea salt. Cut the other lime into wedges.
  • 7
    Dish up the soup and add a tumble of corn and avocado to each bowl. Sprinkle with coriander and sliced red chilli, and serve with lime wedges.

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