Potato Corn Soup with Peppers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- For the soup
- 3 Bell pepper (red, yellow and green)
- 400 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- 1 Tbsp Cornmeal
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 150 grams Corn kernel (frozen)
- For the garnish
- cilantro
- Thai basil
Preparation steps
1.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces or strips. Peel potatoes, onion and garlic. Cut potato into cubes, cut onion into strips and finely chop garlic. Heat oil in a large pot and sauté onion with garlic until translucent. Add bell peppers, sauté briefly, add salt, sprinkle with cornmeal, stir and add broth. Add cream, potatoes and corn and simmer for about 20 minutes. If necessary, add a little broth.
2.
Season to taste and distribute to soup bowls. Serve garnished with cilantro leaves and Thai basil.
