2 medium/ large potatoes
1 red capcisum, seeded and diced
1-2 red chillies, seeded and finely shredded
1l chicken stock
450g corn kernels
Salt & freshly ground pepper to taste
2 limes, juiced
1 large avocado
75ml pouring cream
25ml olive oil
60ml apple cider vinegar
1 bunch coriander, roughly chopped, plus extra for garnish
Melt the butter in a large saucepan over a medium–low heat and add the shallots and potatoes. Stir and add a little water. Cover and let the vegetables sweat for about 15 minutes. Add a splash more water every so often to keep the mixture moist. Then add the diced capsicum and red chillies.
Meanwhile, wash the quinoa in a sieve under running water to remove the naturally occurring pesticide which make it taste bitter. Set aside.
Add the corn, salt and pepper, and chicken stock to the pan with the vegetables, followed by the washed quinoa. Simmer for 15–20 minutes but don’t overcook or the quinoa will go mushy. Add two-thirds of the lime juice and the chopped coriander. Thin the soup with extra stock or water if needed.
To make the avocado cream, simply scoop the avocado flesh into a food processor and add the vinegar, remaining lime juice, cream and olive oil. Process to a smooth purée. Taste for seasoning – you may wish to add more lime or salt and pepper. Serve the soup hot, drizzled with the avocado cream. Garnish with coriander leaves and shredded chilli.