Mexican-style seafood soup
INGREDIENTS
1 tbs olive oil
1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
2 celery sticks, finely chopped
300g can corn kernels, drained
200g jar taco sauce
4 cups (1L) Salt Reduced Chicken Stock
500g thawed seafood marinara mix (from the deli)
1 small avocado, stoned, peeled, finely chopped
METHOD
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 10 mins or until the onion softens.
Step 2
Add the corn, taco sauce and stock and bring to the boil. Cover and cook for 5 mins or until the vegetables are tender. Add the marinara mix and cook, uncovered, for 3 mins or until the seafood changes colour and is just cooked through.
Step 3
Divide the soup evenly among serving bowls. Top with avocado. Season to serve.
RECIPE NOTES
Serve with coriander sprigs and lime wedges.
CRUNCH TIME: For a touch of crunch, top the soup with broken corn chips or tortilla chips just before serving.