Corn, Cauliflower, Coriander and Roasted Capsicum Soup
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 1 brown onion, diced
- 1 tablespoon extra virgin olive oil
- ½ medium cauliflower (500 grams), roughly chopped
- 3 cups frozen corn kernels
- 1 litre (4 cups) vegetable stock
- ½ cup roasted capsicum (120 grams)
- ½ bunch coriander, washed well, leaves and stalks separated
- Start by sauteing the onion and oil in a large pot for 5 minutes until soft
- Add cauliflower, corn and vegetable stock and bring to the boil
- Cook for about 10 minutes, until cauliflower is soft
- Remove from heat, add roasted capsicum and roughly chopped coriander stalks and puree in a food processor or with a stick blender very carefully
- Taste and adjust by adding salt and pepper as necessary
- Serve topped with extra coriander leaves
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2019/05/13/corn-cauliflower-coriander-and-roasted-capsicum-soup/
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