California Avocado-Spiked Corn Soup

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Nutritional Highlights (per serving)

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18 g
Total Fat
9 g
Dietary Fiber
4 g
25 g
Total Carbs


Serves: 24
1 1/4    quarts Chopped onion
1 1/4    quarts Diced celery
cups  Coarsely shredded carrot
1/3  cup  canola oil
lb.  Yellow corn kernels
1 1/2  Tbsp.  Chopped, fresh thyme
qt.  water
  As needed  Salt - To taste
  As needed  Freshly ground white pepper - To taste
  As needed  Cayenne pepper - To taste
1/3  cup  or to taste, Fresh lemon juice
11    California Avocados
  As needed  Carrot threads* - As needed for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. Saute onion, celery and carrot in oil until soft, about 10 minutes.
  2. Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
  3. Coarsely puree mixture; return to pot.
  4. Stir in salt, white pepper, and cayenne to taste.
  5. Remove from heat; stir in lemon juice.
  6. Dice 8 California Avocados; stir into soup.

Just Before Service

  1. Slice remaining California Avocados for garnish; spray with lemon juice and keep covered with plastic wrap.

Per Order

  1. Heat 1 cup soup; garnish with California Avocado slices and carrot threads.

*To make carrot threads, pull a zester down a large carrot.

Serving Size = 1 Cup

Calories 250
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Polyunsaturated Fat 2 mg
Dietary Fiber 9 g
Protein 4 g
Total Carbs 25 g
Cholesterol 0 mg
Sodium 125 mg
Potassium 774 mg
Total Sugar 5 g

Vitamin A 2077 IU; Vitamin C 19 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 IU; Folate 113 mcg; Omega 3 Fatty Acid 0.4 g

% Daily Value*: Vitamin A 40%; Vitamin C 30%; Calcium 4%; Iron 6% *

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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