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Creamy Corn Bisque with Cilantro & Smashed Avocado Tostadas
2 or 4 Serving Dinner

Creamy Corn Bisque

with Cilantro & Smashed Avocado Tostadas

Tags: Less Prep Gluten-Free Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
37g
CARBOHYDRATES
79g
PROTEIN
13g


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INGREDIENTS

  1. 1 yellow onion, diced
  2. 3 garlic cloves, thinly sliced
  3. 1 tbsp chorizo spice blend
  4. 13.4 oz sweet corn, drained and rinsed
  5. ¼ cup cashews, soaked in hot water for 10 mins
  6. 4 corn tortillas
  7. 3 oz vegan mozzarella cheese
  8. 1 avocado, halved, flesh scooped out (pit removed)
  9. 2 scallions, trimmed and thinly sliced
  10. 1 lime, juiced (divided)
  11. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  12. 2 oz pickled jalapeños, roughly chopped
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Blender, Baking sheet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
37g
CARBOHYDRATES
79g
PROTEIN
13g


Get Recipes Delivered

INSTRUCTIONS

1
Make the soup

Heat 2 tbsp vegetable oil in a large pot over high heat. Add onion, garlic, ¼ tsp salt, and a pinch of pepper and cook until onion is translucent, 6 to 8 minutes. Add chorizo spice blend and cook until fragrant, 2 to 3 minutes. Add corn and cashews, and cook until corn is heated through, 3 to 4 minutes. Add 1¾ cups water and bring to a boil. Reduce soup to a simmer and continue to cook for 4 to 5 minutes. Turn off the heat and cover to keep warm. (4-serving meal: use ½ tsp salt, 3½ cups water)

2
Make the avocado tostadas

Set your broiler to high and position oven rack in the middle. Add tortillas to a foil-lined baking sheet. Divide mozzarella between the tortillas and broil until the cheese melts and the edges of the tortillas are lightly browned, 2 to 3 minutes. Remove from oven and add some avocado to each tortilla, smashing it with a fork. Top with scallion, just half the lime juice, and a pinch of salt. TIP: All broilers are different, so watch carefully to ensure the food doesn’t burn.

3
Purée the soup

Pour the soup into a blender and add remaining lime juice. Blend on high until smooth. Taste, and add salt and pepper as necessary. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

4
Serve

Divide the creamy corn bisque between bowls. Top with cilantro and jalapeños. Serve with smashed avocado tostadas. Tuck in!

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