Creamy corn and vegetable soup
Creamy corn and vegetable soup
Recipe by:
Prep: 15 mins
Cook: 10 mins
Serves: 6 servings, 350ml per serving
Difficulty: Easy
Ingredients Tick boxes to send shopping list to email
Method
Creamy corn and vegetable soup
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 5 mins. 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.
