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Mexican corn soup with crushed avocado

Emma Knowles
  • 75 minutes
  • Serves 4

INGREDIENTS

2

Avocados

4

Banana capsicum, yellow or red

2

Celery stalks

120 g

Cherry tomatoes

1/2 cup

Coriander

1 1/4 kg

Corn

2 tsp

Cumin and ground coriander, ground

1

Garlic clove

1

Garlic head

2

Golden shallots

4

Long red chillies

1

Spanish onion

2 tbsp

Lime juice

90 milliliters

Olive oil

2 tbsp

Olive oil, extra-virgin

1 l

chicken stock