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.