Vegan Corn Soup
55 minutes
This is a smooth soup with kernels of corn in it for a little texture. It's low in fat but rich in carbohydrates and fibre.
Tridelice
Be the first to make this!
Ingredients
Serves: 6
- 4 tablespoons olive oil
- 4 cloves garlic, peeled and crushed
- 1 small potato, diced
- 1 tablespoon cornflour (optional)
- 1 tablespoon dried rosemary
- 4 cups (1 litre) water
- 1 kg frozen corn kernels, thawed
- 1 sprig fresh rosemary, to garnish
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Heat the olive oil in a large saucepan. Saute garlic for 3 minutes, then add the potato, cornflour and dried rosemary. Saute 2 more minutes, without burning.
- Add water and half of the corn. Bring to a boil, reduce to a simmer, cover and cook 25 minutes over low heat. Blend the soup.
- Add the rest of the corn and simmer 15 minutes more until corn is just tender. Pour into bowls and garnish with a sprig of rosemary.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(0)
Reviews in English (0)
Write a review
Click on stars to rate