Corn and avocado soup with goat’s feta

AT A GLANCE

  • Serves 4 people

  • 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.

Topics:

FAST, QUINOA, CORIANDER, AVOCADO, CORN, ENTREE, FETA, MEXICAN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2016

Mar 2016

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