Fast Recipes

Corn and avocado soup with goat’s feta

Australian Gourmet Traveller fast recipe for corn and avocado soup with goat’s feta

By Lisa Featherby
  • Serves 4
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Corn and avocado soup with goat’s feta


  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 1 litre chicken stock (4 cups)
  • 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


  • 1
    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.