Vegetable Corn Soup

You will love this soup, if you have a bland palette. The only spice that goes into this soup is freshly ground black pepper. This hearty soup makes a great meal on a cold winter’s night and the best part – it can be prepared from start to finish in less than 20 minutes.

Ingredients

Frozen corn – 1 Cup
Beans - ½ Cup finely chopped
Carrots - ½ Cup finely chopped
Cauliflower - ½ Cup cut into small florets
Onions - 1 Medium finely chopped
Tomato - 1 Plum finely chopped
Salt - To taste
Pepper - To taste
Olive oil – ½ tsp
Water - 2 Cups

Directions

• Cook the frozen corn with little water in the microwave for 10 minutes .
• Grind into a smooth paste and keep aside.
• Heat the oil in a deep sauce pan and sauté the onions.
• Once translucent, add the remaining vegetables and cook covered for a few minutes..
• Add the 2 cups of water and salt and bring to a boil and then simmer for 10 minutes.
• Add the corn paste and simmer for 2 minutes .
• Add pepper to taste and serve hot with croutons

Servings: 4

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutrition Facts are approximate