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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (148g) Recipe makes 4 servings The following items or measurements are not included below: almond milk |
||
| Calories 162 | ||
| Calories from Fat 66 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 296mg | 12% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 0.3g | ||
| Protein 4.0g | 8% | |
Ingredients
- 2 1/2 cups almond milk
- 2 1/2 cups corn kernels, raw (fresh or frozen)
- 1 small avocado, peeled and diced (about 1 cup)
- 1/2 teaspoon salt
- cracked black pepper
Directions
1
Puree the almond milk, 2 cups of the corn kernels, 3/4 of the avocado and salt in a blender until smooth. Chill before serving.2
To serve, ladle into bowls, garnish with the remaining corn and avocado, and sprinkle with cracked black pepper.
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- Course > Soups > Chowders
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Corn
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: mliss29
On Jul 18, 2008
Really good and easy! I used Almond Milk. Thanks for a great soup! Reviewed for Healthy Choices ABC Tag.
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