Quantcast

Creamy Corn and Vegetable Soup

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
565g fresh corn kernels or 2 packages frozen, thawed
475ml skimmed milk
1 tbsp olive oil
1 large onion, diced
1 medium red pepper, seeded and diced
1 medium courgette, (about 225g) diced
475ml low-sodium vegetable stock
2 plum tomatoes, seeded and diced
3/4 tsp salt
Freshly ground black pepper
30g fresh basil leaves, cut into ribbons
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.

Other recipes with tomato

Shows on Dplay

Stream on Dplay