Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 1 red pepper (s)
- 1 carrot (s)
- 1 chilli pepper (s), red
- 1 clove garlic
- 2 tablespoon olive oil
- 2 tablespoon seasoning (s), Mexican
- 2 tablespoon vegetable broth, grained
- 400 g corn kernels, drained
- 2 spring onion (s)
- 200 g cheese, rated
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Chop the onion, peel it and sweat it in olive oil until translucent. Pour 1 liter of water, stir in the vegetable stock, bring to the boil.
- Cut the peppers and carrots into cubes. Halve the chilli, remove the seeds. Press the garlic. Add all of these ingredients to the soup. Season with the Mexican spices. Add the corn and simmer for about 15 minutes, then puree.
- Cut the spring onions and add to the soup with about 3/4 of the cheese. Melt the cheese in the soup while stirring.
- Serve the soup after another 20 minutes. To do this, first put the rest of the cheese in the soup plates and then top up with soup. Serve with a baguette.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below