Name: Corn and avocado soup with goat’s feta
Yield: 4
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

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

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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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