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  • Vegetable Soup with Corn

    Vegetable Soup with Corn


    2 green peppers diced
    500 g potatoes peeled and cut into 4 cm cubes
    2 tbsp olive oil
    1 small onion, chopped
    1/4 cup (30 g) celery, cut into cubes
    1/2 red pepper, cut into cubes
    1/2 tsp salt
    2½ cups corn kernels
    1 cup green peas
    2 cups vegetable broth
    1 cup low-fat milk (1%)
    1/4 tsp freshly ground pepper
    2 tbsp finely chopped coriander



    Place the potatoes in a saucepan, add water to cover them and let them boil. Reduce heat and simmer, uncovered, for 15-20′, until soft. Strain and place in a bowl. Purée them and leave them aside.

    In a pan, heat olive oil over medium heat. Add onion, celery, green peppers and red pepper and sauté for 5 minutes, until vegetables are tender. Add 1/4 teaspoon salt and leave for another 3-4′. Add the peppers, mashed potatoes, corn, peas, broth, milk, pepper and remaining salt and simmer the soup for 25-30′ uncovered, until thickened.

    Serve it in bowls and sprinkle with fresh coriander.


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