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Corn and avocado soup with goat’s feta

You'll need

1 tbsp olive oil 1 white onion, finely chopped 1 litre (4 cups) chicken stock 4 corn cobs, kernels removed 80 gm white quinoa, rinsed 1 ripe but firm avocado, diced 200 gm soft goat’s feta, coarsely crumbled Torn coriander, ground chilli and lime cheeks, to serve


  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and cook until translucent and tender (3-5 minutes). Add chicken stock and bring to the simmer, then add corn and quinoa and simmer until tender (8-12 minutes). Season to taste, ladle into bowls and top with avocado and feta, scatter with coriander and chilli and serve with lime cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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