South American corn cream soup with avocado

Ingredients for 4 servings:

• 1 can/n corn, drained weight 285 g
• 2 corn cobs, cooked
• 600 g potatoes
• 1 avocado(s)
• 900 ml vegetable stock
• 2 garlic cloves
• 3 spring onions
• 50 g soy cream fraîche (crème fraîche alternative), e.g. Creme Vega
• salt and pepper
• Paprika powder, hot
• Chili powder or flakes
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Finely chop the lower white parts of the spring onions and the garlic. Peel the potatoes and cut into bite-sized cubes. Drain the canned corn. Heat a splash of oil (e.g. olive oil) in a saucepan and sauté the spring onions and garlic. Add the potato pieces and canned corn and fry briefly. Deglaze with vegetable stock. Season with pepper and paprika. If you like spicy food, you can also add chili powder, but the heat should be subtle. Cook over low heat with the lid closed for about 20 minutes, until the potatoes are tender. Remove about half of the potato pieces. Purée the remaining contents of the pan with a hand blender until creamy. Stir in the Creme Vega or alternative, quarter the corn on the cob and add it, then add the potato pieces back in. Cook everything for another 5 minutes, until the corn on the cob is warm. Add salt and season to taste, if desired. Chop the green parts of the spring onions and add them to the soup. Halve the avocado, scoop out the skin with a spoon, and quarter each half. Serve the soup with two pieces of corn on the cob and two pieces of avocado per serving. If it doesn’t have to be vegan, you can stir in grated cheese (e.g., Emmental). This recipe is based on a South American “crema de choclo” (cream of corn soup), as served in Ecuador.