Corn‑Avocado Soup with Goat Cheese and Cilantro

Ingredients

• 1 onion
• 800 g corn on the cob (4 ears; vacuum packed, pre‑cooked)
• 80 g quinoa
• 1 tsp Olive oil
• 1 l vegetable broth
• 150 g small avocado (1 small avocado)
• 200 g goat cheese (20% fat in total)
• 10 g cilantro (0.5 bunch)
• 1 Lime
• chili powder

Instructions

1. 1.

   Peel and finely dice the onion. Carefully separate corn kernels from the cob with a fork. Rinse quinoa in a sieve, drain.

2. 2.

   Heat oil in a pot. Sauté onion cubes for 2 minutes over medium heat. Add broth and bring to a boil. Stir in corn and quinoa; simmer the soup for 8–10 minutes over low heat.

3. 3.

   Meanwhile, halve the avocado, remove the pit, scoop out the flesh with a spoon, and cut into bite‑sized pieces. Break goat cheese into chunks. Wash cilantro, pat dry, and pluck the leaves. Cut lime in half and squeeze the juice.

4. 4.

   Season the corn soup with chili powder and lime juice, then serve in bowls. Add avocado pieces and goat cheese on top, and sprinkle with cilantro leaves.