California Avocado season has ended.

California Avocado-Spiked Corn Soup

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Prep time:


Cook time:


Nutritional Highlights (Per serving) See Full
250 Calories
18 g Fat
9 g Fiber
125 mg Sodium
25 g Carbs
California Avocado-Spiked Corn Soup



Serves: 24

1 1/4 quarts Chopped onion
1 1/4 quarts Diced celery
2 cups Coarsely shredded carrot
1/3 cup canola oil
3 lbs. Yellow corn kernels
1 1/2 Tbsp. Chopped, fresh thyme
3 qt. water
As needed Salt - To taste
As needed Freshly ground white pepper - To taste
As needed Cayenne pepper - To taste
1/3 cup or to taste, Fresh lemon juice
11 California Avocados
As needed Carrot threads* - As needed for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.



  1. Saute onion, celery and carrot in oil until soft, about 10 minutes.
  2. Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
  3. Coarsely puree mixture; return to pot.
  4. Stir in salt, white pepper, and cayenne to taste.
  5. Remove from heat; stir in lemon juice.
  6. Dice 8 California Avocados; stir into soup.

Just Before Service

  1. Slice remaining California Avocados for garnish; spray with lemon juice and keep covered with plastic wrap.

Per Order

  1. Heat 1 cup soup; garnish with California Avocado slices and carrot threads.

*To make carrot threads, pull a zester down a large carrot.

Serving Size = 1 Cup

Nutrition information per serving

Calories 250
Total Fat 18 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g)
Cholesterol 0 mg
Sodium 125 mg
Potassium 774 mg
Total Carbohydrates 25 g
Dietary Fiber 9 g
Total Sugar 5 g
Protein 4 g

Vitamin A 2077 IU; Vitamin C 19 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 IU; Folate 113 mcg; Omega 3 Fatty Acid 0.4 g

% Daily Value*: Vitamin A 40%; Vitamin C 30%; Calcium 4%; Iron 6% *

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)