5-Ingredient Sweet Corn Soup with Chive-Avocado Cream

In a large Dutch oven or stockpot, heat olive oil. Sauté onion over medium-high heat until translucent, about 5 minutes. Add corn and continue to cook until caramelized, another 3 minutes. Pour in stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.

Transfer corn mixture to a high-powered blender and puree until smooth and frothy. Divide between bowls.

For the avocado cream, in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with chives, garlic, lemon juice, kefir or almond milk, and salt. Add 1 tablespoon of water at a time until mixture is slightly thicker than ranch dressing.

To serve, drizzle avocado cream over the soup and garnish with remaining diced avocado and chives.

Note: You can use frozen corn if fresh isn’t available or you’re not up to shuck that many ears!