Vegetable Soup (RECIPE)

Vegetable Soup (RECIPE)

Ingredients

• 2 cups corn kernels fresh, frozen, or canned
• 1 ½ Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Garlic chopped
• 1 Tablespoon Ginger chopped
• ½ Cup Spring Onion whites and greens, chopped
• ½ Cup Celery chopped
• ½ Cup Carrot finely chopped
• ½ Cup Beans finely chopped
• 3 ½ Cups Water or vegetable stock
• 1 Teaspoon Vinegar
• 1 Teaspoon Pepper
• 1 ¼ Teaspoon Salt

Instructions

• 1. In a heavy bottomed pot, add oil and let it become hot over a medium heat. Once hot, add garlic and ginger and saute for 30 seconds. Add the spring onions and celery and saute for another 30 seconds. Add the carrots and beans and saute for a minute. Add the sweet corn paste and saute for a minute and then add the sweet corn kernels and saute for an additional minute.

• 2. Add water and bring to a boil. Add vinegar, salt and pepper. Adjust the seasoning according to your taste. Once boiling, reduce the heat to low and allow it to simmer for 10 minutes.

• 3. Stir constantly. Garnish with more spring onions and serve hot!

Enjoy!!

Servings : 6
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 122kcal

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