Ingredients
-
1 tablespoon Olive oil
-
1 large White onion
-
2 cloves Garlic
-
1 tablespoon Cumin
-
1 tablespoon Rosemary
-
1 leaf Bay leaves
-
To taste Salt and pepper
-
2 teaspoons Vegetable powder
-
1 Chili pepper
-
1 can Corn niblets
-
1 can Creamed corn
-
2 red Sweet bell peppers
-
1/2 cup Soy cream
-
2 tablespoons minced Parsley
-
1 tablespoon Vegan Sour Cream
Directions
From the Tex-Mex cookbooks, this corn and roasted pepper soup is a real pleasure to be eaten in all seasons. To prepare it, start by roasting the red pepper and reducing it into bit-sized pieces. You can cut them with scissors to make this operation easier.
Then, stir fry the onion together with the spices. Cover with vegetable broth, add the rest of the ingredients and cook for 15 minutes. Serve with a gallop of sour cream and enjoy hot!
Steps
|
1
Done
15 minutes
|
Roast the peppersRinse the red peppers, quarter them, core them, and cut them into large slices. Transfer to a hot grilling pan and grill them in batches on both sides until they are soft. When they’re cooked, transfer them to a dish and set aside to cool down for 1-2 minutes. Finally, dice them into smaller pieces (you can use scissors). |
|
2
Done
20 minutes
|
Cook the soupPeel and slice the garlic and red chilli pepper. Peel and dice the onion. Heat the oil into a casserole and add the onion. Cook for 1-2 minutes until the onion is translucent. When it softens, add the garlic, cumin, rosemary, bay leaf, salt, and pepper. Cook for 1 minute, stirring. Add 6 cups of water and the vegetable powder. Cook for 5 minutes, then add the rest of the ingredients. Cook for 10 minutes, stirring occasionally. When the soup thickens, take off the heat and allow to settle for 1 minute before serving. |
|
3
Done
|
ServeTransfer the soup to the serving bowls and garnish with a gallop of sour cream. Enjoy hot! |
