Quick corn soup

Categories: Soups, Vegan recipes, Vegetarian recipes

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Quick corn soup

This soup comes together in 15 minutes. How awesome is that? The soup is amazing, delicious, rich and creamy, every spoonful is so flavorful. Once you make it, you’ll want to make it over and over again, it’s that good.

Makes 4 servings


550 gram can of corn
(net weight 335 grams)
1 large onion
2 carrots
1 heaped Tbsp corn starch
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1. Transfer the corn to a food processor and fill the empty can halfway with boiling water. Add the corn starch and mix until completely dissolved, then add it to the food processor where the corn is already waiting. Pulse several times until you get a slightly chunky consistency.

2. Finely dice the onion, grate the carrot. Heat 3 Tbsp of oil in a pot and add the vegetables, sautéing around 2 minutes while stirring.

3. Add the blended corn to the pot, fill the empty corn can with boiling water and add to the pot. Season and cook on medium heat for 10-15 minutes.

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