Creamy Corn Soup with Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 tablespoon ½ olive oil
- 1 red pepper (s)
- 100 g celery
- 400 g potato (s)
- 400 g corn
- 900 ml vegetable stock
- 1 can nellini beans
- 250 ml coconut milk
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon ½ caraway powder
- 0.5 teaspoon ½ chilli flakes
- 0.5 teaspoon ½ paprika powder
- 1 teaspoon pepper
- 0.5 teaspoon ½ thyme, rubbed
Print Recipe
Pin Recipe Instructions
- Peel potatoes. Cut the peppers, potatoes and celery stalks into small pieces, drain the corn and beans. Save about 100 g corn for later.
- In a large saucepan, heat oil over medium heat and add garlic powder. Heat together for about a minute and add the diced paprika, celery, corn and all the spices. Fry for 4 minutes. Stir occasionally. Then add the potatoes and vegetable broth and bring to a boil. As soon as the soup boils, turn the heat down and cook the soup for 12 minutes or until the potatoes are tender.
- Add the coconut milk and the cannellini beans. Puree the soup with a hand blender until it is creamy. Put the remaining corn kernels in the pot. Season to taste and season.
- A fresh baguette tastes best with it.
- 350 Kcal per serving
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