Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Serves: to serve 6
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Ready In: 22 mins
ingredients
1¼ lb -
sweet corn (fresh, canned, or frozen)
1 pint - milk
1 tablespoon - olive oil
1 large - onion
1 - red bell pepper (sweet pepper)
1 medium - courgette [about 8 oz (225g)]
1 pint - vegetable stock
2 - tomatoes
¾ teaspoon - salt
- pepper
12-15 - fresh basil leaves
1 pint - milk
1 tablespoon - olive oil
1 large - onion
1 - red bell pepper (sweet pepper)
1 medium - courgette [about 8 oz (225g)]
1 pint - vegetable stock
2 - tomatoes
¾ teaspoon - salt
- pepper
12-15 - fresh basil leaves
directions
- If your sweet corn is frozen, allow it to defrost; if tinned, drain off all liquid. Place the milk and 10oz (280g) of the sweet corn into a blender or food processor and process until smooth. Set aside.
- Peel and dice the onion, seed and dice the red pepper, wash and dice the courgette and skin, seed and dice the tomatoes. Heat the olive 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 6-8 minutes).
- Add the remaining sweet corn and the vegetable stock and bring to a boil. Add the pureed corn and the diced tomatoes and cook until warmed through, but not boiling. Stir in the salt and season with freshly-ground black pepper. Cut the basil leaves into thin ribbons and serve the soup garnished with the basil ribbons.