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Categories:
olive oil onion clove garlic ground coriander fresh corn kernels vegetable broth chiles almond milk radishes avocado lime juice cilantro
Viewed: 133 - Published at: 3 years agoIngredients
- 2 Tbs. olive oil
- 1 medium onion, thinly sliced (1 1/2 cups)
- 1 clove garlic, peeled and thinly sliced
- 1/4 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
- 3/4 cup almond milk
- 3 large radishes, diced (13 cup)
- 1/2 avocado, peeled and diced ( 1/2 cup)
- 2 tsp. lime juice
- Fresh cilantro leaves, for garnish (optional)
Method
- Heat oil in pot over medium heat.
- Add onion, and saute 5 minutes.
- Stir in garlic and coriander, and cook 1 minute.
- Set aside 1/2 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.
- Puree mixture with immersion blender, and season with salt, if desired.
- 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).
