Summary

Ingredients

• 1 can corn, drained weight 285 g
• 2 corn on the cob, cooked
• 600 g potato (s)
• 1 avocado (s)
• 900 ml vegetable stock
• 2 cloves garlic)
• 3 spring onion (s)
• 50 g soy creme fraîche (crème fraîche alternative), e.. creme Vea
• salt and pepper
• Paprika powder, hot as rose
• Chili powder or flakes
• 1 tablespoon oil

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Instructions

1. Chop the lower white parts of the spring onions and the garlic into small pieces. Peel the potatoes and cut into bite-sized cubes. Drain the canned corn.
2. Heat a dash of oil (e.g. olive oil) in a saucepan and sauté the spring onions and garlic in it. Add the potato pieces and canned corn and fry briefly. Deglaze with vegetable stock. Season with pepper and paprika powder. Those who like to eat spicy can also add chili powder, but the spiciness should remain subtle. Cook over low heat with the lid closed for about 20 minutes until the potatoes are cooked through. Take out about half of the potato pieces.
3. Puree the remaining contents of the pot with a hand blender until creamy. Stir in Creme Vega or alternative, quarter the corn on the cob and pour in and add the potato pieces again. Cook everything again for about 5 minutes, until the corn on the cob is warm. Possibly add salt and season.
4. Chop the green parts of the spring onions and add them to the soup. Halve the avocado, remove from the skin with a spoon and quarter each half. Serve the soup with 2 pieces of corn on the cob and 2 pieces of avocado per serving.
5. If it doesn`t have to be vegan, you can also stir sprinkled cheese (e.g. Emmentaler) into the soup.
6. The recipe is based on a South American Crema de Choclo (corn cream soup), as it was served in Ecuador.