Summary

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

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Instructions

1. Peel potatoes. Cut the peppers, potatoes and celery stalks into small pieces, drain the corn and beans. Save about 100 g corn for later.
2. 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.
3. 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.
4. A fresh baguette tastes best with it.
5. 350 Kcal per serving