Corn Soup With Avocado

INGREDIENTS (for 2)

1 onion
2 cups sweet corn (cooked)*
2 cups vegetable broth
1 can coconut milk (14 fl oz)
1 avocado (small)
lemon pepper (or black pepper)
1 tsp sesame oil
1 tbsp shredded fresh ginger
salt
6 tbsp olive oil

*Frozen sweet corn also works for this recipe!


PREPARATION

Cut the onion into fine strips.

Put the olive oil in a big pot over medium heat. Add the onion. 

Fry on medium heat until golden, stirring often. It can take about 10-15 minutes.

Add the sweet corn, stir, cook for 5 minutes.

Add the vegetable broth and cook for 10 minutes.

Place the soup in a different bowl where you can use a hand-blender, or place it in a big food processor or blender. Blend until you have a smooth puree.

Strain the puree mixture to remove corn peels. This is an important step for texture. 

Place the puree back in the cooking pot.

Add the coconut milk slowly while stirring, and cook for 5 minutes. Add salt to taste.

Turn off the heat, add ginger and sesame oil and stir. 

Serve on bowls.

Cut the avocado in strips and place it on the soup. It will remain on the surface.

Add lemon pepper and serve immediately.