Vegetable – Corn – Soup with Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely chopped
- some vegetable oil
- 2 clove (s) garlic, crushed
- 1 large potato (s), finely diced
- 2 tablespoon flour
- 300 ml vegetable stock
- 600 ml milk
- 1 can corn, drained (approx. 300 g)
- 50 g broccoli
- 1 red pepper (s), cleaned and diced
- 75 g cheddar cheese, rated
- salt and pepper
- 1 tablespoon coriander greens, fresh
Print Recipe
Pin Recipe Instructions
- Heat vegetable oil in a large saucepan and fry the onion in it. Add paprika, potatoes and garlic and stir-fry for another 2-3 minutes. Dust with the flour and cook for about 30 seconds while stirring. Then gradually stir in the milk and vegetable stock. Add the broccoli and corn and bring everything to the boil while stirring. Then reduce the heat and simmer for about 20 minutes.
- As soon as the vegetables are cooked, stir in the cheddar cheese and let it melt. Season with salt and pepper and serve sprinkled with fresh coriander greens.
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