Corn, Cauliflower, Coriander and Roasted Capsicum Soup
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
  1. Start by sauteing the onion and oil in a large pot for 5 minutes until soft
  2. Add cauliflower, corn and vegetable stock and bring to the boil
  3. Cook for about 10 minutes, until cauliflower is soft
  4. Remove from heat, add roasted capsicum and roughly chopped coriander stalks and puree in a food processor or with a stick blender very carefully
  5. Taste and adjust by adding salt and pepper as necessary
  6. Serve topped with extra coriander leaves
Recipe by Healthy Home Cafe at