in Soup Recipes

Corn and tomato soup

updated

Spread the love

Ingredients for 2 servings:

  • 500 ml tomatoes, pureed
  • 250 g corn, pre-cooked
  • 100 ml water
  • 1 tbsp vegetable stock powder, vegan
  • some garlic powder
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan, vegetarian

Heat the passata with the water and corn in a saucepan. Stir in the stock powder. Season with a little garlic powder, salt, and pepper. Then serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Buttermilk cucumber sorbet

Chickpea cream