Yellow corn cream soup
A velvety, delicious yellow corn soup enriched with coconut milk — balanced, silky, and aromatic.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 1 g turmeric, ground
- 800 g vegetable stock - CVR
- 150 g Onion, raw
- 5 g sugar
- 12 g garlic
- 6 g salt
- 400 g condensed coconut milk
- 70 g Oil, rapeseed
- 200 g Potato, long stored
- 800 g frozen corn
Method of cooking:
- Add 3 peeled garlic cloves, 150 grams of peeled onion cut into smaller pieces, and optionally 1 chili pepper without seeds, chopped into smaller pieces, to the mixing bowl. Chop for 10 seconds at a speed of 10 rotations.
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