This soup is a little bit sweet, a little bit salty and a little bit spicy- need I say more?Despite some amazing early Spring temperatures, it is unfortunately Winter for a little while longer and soup is still in heavy rotation in my life. This recipe contains only 6 whole food ingredients and is just as delicious cool as it is hot.

The original recipe (adapted from heatherchristo.com -thank you!) includes corn from a cob. During out of season months, frozen corn works just fine. Avocado gives this soup it’s creaminess without the cream and you can definitely add more or less jalapeños depending on your spice preference (I add more!) I use organic chicken broth but substituting for vegetable stock instead would make this soup completely vegan.






1/4 cup olive oil
1 medium onion, roughly chopped
Kernels from 2 ears of corn (approx 1 1/2 cups)
4 cups chicken broth (can substitute for vegetable broth)
1 large avocado
1 jalapeno pepper (I use 1 1/2 for more kick)
Pink himalayan salt
Optional garnishes: jalapenos, avocados, corn, chives, olive oil. I use chives and olive oil.


  1. Add olive oil and chopped onion to a medium pot, cooking on medium heat until soft and translucent, try not to brown.
  2. Stir in the corn kernels to combine then add the chicken broth. Bring to a simmer for about 10 minutes.
  3. Add the soup mixture to a blender. Add also the avocado and jalapeños.
  4. Blend until smooth. Add back to pot to reheat and serve warm. Add chives, corn, sliced jalapeños to garnish & drizzle with olive oil.  Tip: Do NOT skip the olive oil. It’s a perfect addition to this soup.

Enjoy 🙂

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