Corn and Yellow Bell Pepper Soup
Corn and yellow bell peppers are excellent sources of vitamin C, which helps boost the immune system.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Corn kernels
- 1 medium Yellow bell pepper
- 1 small Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Sauté until onion becomes translucent.
- Add corn kernels and diced yellow bell pepper to the pot. Sauté for 5 minutes.
- Pour vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove the pot from heat and let it cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
- Return the soup to low heat and stir in coconut milk. Season with salt and black pepper.
- Simmer for another 5 minutes, stirring occasionally.
- Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.