Creamy corn soup with potatoes and zucchini

This soup is wonderful for three things: it’s delicious, it’s silky, and it’s beautiful. And even while cooking, the kitchen smells so wonderful! There’s something to cooking veggies — especially corn — on butter. Divine scent! The soup can be prepared on refined ghee butter, but of course you can also replace the butter with oil.

Spices also contribute to the wonderful smell. The combination of basil, paprika and tomato concentrate is phenomenal. Of course, the soup is beautifully complemented by a bay leaf – but be careful: do not forget to remove it before mixing, so as not to accidentally mix it. If you like spicy food, boldly add chili to the soup, otherwise leave it out.

The soup is creamy with no additives – no cream or flour. So the only way to thicken the soup is to put some of it in the blender and then blend it. Stir the resulting mixture back into the soup and the soup will be nice and creamy and thick without any unnecessary additives!

The soup is also wonderfully warming. Therefore, you can prepare more in advance, divide it into portions and chill, and then just reheat and enjoy immensely.

Have a good run!

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RECIPE


INGREDIENTS (for 2 hungry people)

1 knob of butter or a tablespoon of olive oil

1/2 onion

2 roots

1 stem green

2 cloves of garlic

4 potatoes

1 green zucchini

3 small cans of corn (approx. 400 g)

1 tablespoon tomato concentrate

1 teaspoon basil

1 teaspoon sweet ground pepper

Sol

pepper

1/2 teaspoon chili salt

1 bay leaf

olive oil

1 liter vegetable soup base (or boiling water and stock cubes)

Parsely


PREPARATION

First prepare all the vegetables. Peel and dice the potatoes and carrots. Cut the vegetables into rings, chop the onion and garlic and dice the courgettes. Rinse the corn under cold running water and drain well.

Melt the butter in a larger skillet, then add the onions, celery, and carrots and cook until the vegetables are slightly tender. Add the garlic and saute until garlic is fragrant, then add the potatoes, zucchini, and corn and stir. Add all spices, tomato concentrate and bay leaf and pour over the soup base. Cook for about 15 minutes to cook the vegetables.

When the veggies are cooked, add about 1 scoop to the blender – don’t forget the bay leaf to avoid accidentally mixing them together, add a few tablespoons of the oil and blend.

Pour this mixture back into the soup, try adding salt and pepper to taste and bring to a boil again.

Serve the soup, garnish with parsley, chili if desired and add some more pepper and serve.


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