Creamy Corn and Vegetable Soup

  • 565g fresh corn kernels or 2 packages frozen, thawed
  • 475ml skimmed milk
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1 medium red pepper, seeded and diced
  • 1 medium courgette, (about 225g) diced
  • 475ml low-sodium vegetable stock
  • 2 plum tomatoes, seeded and diced
  • 3/4 tsp salt
  • Freshly ground black pepper
  • 30g fresh basil leaves, cut into ribbons
1) Put 280g of the corn and the milk into a blender or food processor, until smooth. Set aside.

2) Heat the oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender, about five minutes. Add the remaining corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

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