This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Put 280g of the corn and the milk into a blender or food processor, until smooth. Set aside.
2) Heat the oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender, about five minutes. Add the remaining corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
2) Heat the oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender, about five minutes. Add the remaining corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
Rate this recipe
Overall Rating:
4.30
(18)
