Colorful corn soup with polenta

Ingredients for 4 servings:

• ½ small celery
• 1 small bell pepper(s), green
• 1 small bell pepper(s), red
• 3 m.-sized potatoes
• 2 m.-sized onion(s)
• 500 ml vegetable stock
• 1 bay leaf
• salt and pepper
• Coriander powder
• Mace flower(s)
• turmeric
• Herbs of Provence
• 50 g corn semolina
• ⅛ liter milk or vegan milk drink, for the corn semolina
• 0.38 liters of milk or vegan milk drink
• 1 can of corn
• Fresh herbs (such as parsley and tarragon)
• Fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

First, dice the vegetables into small cubes. Heat the fat in a pan and fry the diced onions until lightly browned. Then add the celery, potatoes, and finally the bell peppers, and roast briefly. Deglaze with the stock, add the spices, and simmer gently until the potatoes are tender. Mix the cornmeal with 1/8 l milk and let it swell slightly. Now pour the polenta over the vegetables and simmer for about 5 minutes, stirring gently. Finally, heat the 3/8 l milk and the corn. Season to taste with spices. Serve on a plate with fresh herbs.