The corn is very versatile in the kitchen. Used in a number of recipes, it is an ingredient that is lightweight but at the same time, it contributes to a shape, which is very rich in nutrition. This soup is creamy the corn is soft and has a delicate flavor that will please everyone. It's a great choice for a nutritious meal. Take advantage of our recipe, and invite your friends for an evening of soup!
Ingredients
- 4 ears of corn, broken up (or 2 cups of corn from frozen)
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 2 medium potatoes, chopped into small cubes
- 1 medium carrot, chopped into small cubes
- 1 litre of vegetable stock (or water)
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon cumin (optional)
- Salt and pepper to taste.
- 1/4 cup parsley (parsley and chives), chopped into the end
Preparation:
- If you are using corn on the cob, remove the beans and set aside. If using frozen corn, thaw it before use.
- Finely chop the onion, garlic, carrots, and potatoes.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and translucent.
- Add the carrots and potatoes. Stir-fry for a few minutes until they begin to soften.
- Add the corn and pour in the vegetable stock (or water) into the pan.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Cook, covered, for about 20 to 25 minutes, or until the vegetables are tender.
- Use a mix of immersion to process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
- If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
- Season with salt, pepper, and cumin (if using).
- Add the parsley, chopped, and mix.
- Serve the soup hot, with fresh bread or toast, and if you want to.
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