Corn bell pepper soup with tomato


If you want to enjoy a veggie soup with minimal work….. Try this recipe…

Todays soup is one of my own creation. I like to create  interesting recipes. I like corn and bell pepper combination. Cheery tomato seemed like an interesting addition without turning this dish into usual tomato soup. Instead of steaming the veggies, i choose to bake. Use of thyme and rosemary gives different flavour than usual Indian herbs.  To retain the veggie flavour don’t use excess herbs. This recipe is kids friendly. You can experiment with different veggies.

Corn bell pepper soup with tomato

Corn bell pepper soup with tomato

Ingredients

  1. Corn kernels  –  one cup
  2. Roughly chopped yellow bell pepper  –  one big size
  3. Cherry tomatoes  –  one cup
  4. Rosemary leaves  –  one-fourth tsp
  5. Mint leaf  –  one
  6. Thyme  –  one-fourth tsp
  7. Garlic clove –  one
  8. Salt  –  to taste
  9. Ground white pepper  – one-fourth tsp
  10. Olive oil  –  two tsp

Procedure

Preheat the oven to 350 degree F. Place all the vegetables in a baking dish. Drizzle with olive oil, salt and pepper.

Bake them for 25 to 30 mins or vegetables are tender. Cool it. Puree the vegetables. Pour the soup into a sauce pan and thin it with water. The soup should not be thick like puree and not too thin. Check the taste and boil. Ready to serve with toasted french bread…..

Quantity

Serves two

Time

45 mins

Expiry

One day

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