Mexican Corn Soup

Ingredients

• 7 tablespoons sweet corn, drained
• 2 tablespoons oil
• 2 medium onions, chopped
• 1 tablespoon celery, chopped
• 5-6 cloves garlic
• 1 medium carrot
• Salt to taste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 3 cups vegetable stock
• 1 slice pickled jalapenos
• 1 medium red capsicum, roasted chopped
• a few sprigs fresh coriander leaves

Method

1. Heat 2 tbsps oil in a deep non stick pan.  Add onions and celery. Crush garlic and add and saute for 2 minutes.
2. Cut carrot into small pieces and add along with salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes.
3. Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft.
4. Strain the stock into a bowl and put the solids into a mixer jar.  Add ¼ cup cold vegetable stock and grind till smooth. 
5. Pour the stained stock back into the pan add the puree and mix well and bring to a boil. Add 3 tbsps sweet corn, most of the roasted capsicum and mix.
6. Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves.

Nutrition Info