Packed with goodness from the carrots, celery, onions, avocado and corn, this nutritious and delicious salad is full of creamy flavour. It's a rich, thick soup, perfect for winter and for mopping up with chunks of warm, crusty bread.
- 1 carrot
- 2 onions
- 1 celery stalk
- 325g sweetcorn
- 2 avocados
- 1 tsp. fresh thyme
- Salt and pepper
- 1 litre chicken stock (can use vegetable stock)
Finely dice the carrot, onions and celery. Fry off in a bit of oil in a large saucepan for 15 minutes or until softened and lightly brown.
Add the sweetcorn, stock, thyme and a good pinch of salt and pepper. Cover and simmer for 20 minutes or until tender.
Use a hand blender to blend the soup until smooth, then pour through a sieve.
Slice the avocados in half and remove the stones. Dice the avocados into small chunks.
To serve, stir most of the avocado through the soup and reheat. Serve with the rest of the avocado sprinkled over the top.