Mexican Corn Soup with Crushed Avocado


4 yellow or red capsicum

1 garlic head, halved horizontally

olive oil

red onion, finely chopped

celery stalks, finely chopped

ground cumin

ground coriander


4 corn cobs, kernels shaved off

1L chicken stock

1 400g can kidney beans, rinsed


Crushed avocado

spring onions, thinly sliced

lime juice

garlic clove, finely chopped

avocado, coarsely chopped

cherry tomatoes (about ½ punnet), quartered

extra-virgin olive oil

coarsely chopped coriander

salt and pepper, to taste


Preheat a grill to high.

Place capsicum and garlic, cut-side up, on a baking tray, drizzle with 20ml oil. Grill until starting to blacken (4-5 minutes for capsicum; 8-10 minutes for garlic), turn and drizzle with 20ml oil and grill until blackened (4-5 minutes for capsicum and chilli; 6-8 minutes for garlic). When cool enough to handle, squeeze garlic from skins and set aside. Peel capsicum, coarsely chop flesh, set aside.

Heat remaining oil in a large saucepan over medium-high heat, add onion and celery, sauté until very tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add corn, roasted garlic and capsicum and stir to combine. Add stock and bring to the boil, reduce heat to medium and simmer until corn is tender, about 5 minutes. Add kidney beans a few minutes before turning the heat off.

Meanwhile, for crushed avocado, combine spring onions, lime juice and garlic in a bowl. Add avocado, lightly crush with a fork, then stir in tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.