Corn and avocado soup with goat’s feta
Australian Gourmet Traveller fast recipe for corn and avocado soup with goat’s feta
- Serves 4
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Ingredients
- 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
Method
Main
- 1Heat 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.
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.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)