Friday, September 18, 2015

Vegan Mofo: Corn Soup

So for my second recipe for Vegan Mofo, I choose to share a corn soup. Corn is in season over here so I thought it would be a nice thing to try because I never made it before.

This soup is very easy to make when you don't have much time to cook and budget friendly. The only thing is that we didn't like the texture of the soup, so when we make it next time we will sift the soup after we blend it. Then it would be a perfect sweet soup. The original recipe is from The answer is food.

Corn Soup: (serves 2)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 yellow bell pepper, in chunks
- 400 gr corn
- vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- fresh parsley
- 1 tbsp sunflower oil

bake the onion in hot oil for about 3 minutes. Add bell pepper and garlic and let it bake for a couple of minutes. Add the corn and also some broth until everything is under water. Add all the spices except for the parsley. Bring to a boil and let it simmer for a short while. Use a handheld blender to puree the soup and pour it through a sift, then add some parsley and maybe some of the other spices to taste. If the soup is too thick, add some water.

Serving suggestion: with cherry tomatoes and nacho chips.

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