Avacado And Corn Soup Hot and easy to make Mexican soup with combination of avocado and corn. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Ripe Avacados, Corn Kernels Cuisine Fusion Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Avacado And Corn Soup 2 medium Ripe Avacados 1 cup Corn Kernels boiled and crushed 5 cups Vegetable stock 1 tablespoon Lemon juice to taste Salt 1 tablespoon Oil 2 cloves Garlic, crushed 1/2 teaspoon White pepper powder 2 tablespoons Fresh coriander leaves chopped Method Halve the avocados, remove the pit and peel. Blend them with vegetable stock, lemon juice and salt in a blender until smooth. Heat oil in a medium saucepan, add garlic and sauté for a minute and add the avocado mixture and mix. Add corn and cook on medium heat until just steaming. Season with salt and pepper powder Garnish with coriander leaves and serve hot. Nutrition Info Calories 1543 Carbohydrates 109.8 Protein 21.2 Fat 111.8 Other Fiber Fiber- 20.2gm #Fresh coriander leaves #Lemon juice #Oil #Salt #Vegetable stock #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article