Veg Corn Soup
A simple soup made by simmering corn, vegetables, and spices in vegetable broth, finished with cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Sweet Corn (fresh or frozen, kernels only) | 500 | Grams |
| Carrot (medium-sized, peeled and diced) | 1 | Count |
| Celery (diced) | 1 | Stalk |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Vegetable Broth (low sodium) | 1 | Liter |
| Whole Milk (for creaminess) | 250 | Milliliters |
| Butter (unsalted) | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Cornstarch (mixed with a little water to form a slurry) | 2 | Tbsp |
| Fresh Parsley (chopped, for garnish) | 1 | Bunch |
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5 minutes.
- Add the sweet corn kernels and sauté for another 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- Stir in the whole milk and season with salt and black pepper.
- Add the cornstarch slurry to the soup, stirring continuously until the soup thickens.
- Simmer for another 5 minutes, then remove from heat.
- Serve hot, garnished with chopped fresh parsley.
Kitchen equipment
Immersion Blender