Creamy corn soup with vegetables

Ingredients for 4 servings:

• ½ tbsp olive oil
• 1 bell pepper(s), red
• 100 g celery
• 400 g potatoes
• 400 g corn
• 900 ml vegetable stock
• 1 can cannellini beans
• 250 ml coconut milk
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp caraway powder
• ½ tsp chili flakes
• ½ tsp paprika powder
• 1 tsp pepper
• ½ tsp thyme, shredded

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegan and delicious

Peel the potatoes. Cut the bell peppers, potatoes, and celery stalks into small pieces, and drain the corn and beans. Reserve about 100g of corn for later. Heat oil in a large pot over medium heat and add garlic powder. Heat together for about a minute and then add the diced bell peppers, celery, corn, and all the seasonings. Sauté for 4 minutes, stirring occasionally. Then add the potatoes and vegetable stock and bring to a boil. Once the soup boils, reduce the heat and simmer for 12 minutes, or until the potatoes are tender. Add the coconut milk and cannellini beans. Purée the soup with an immersion blender until creamy. Add the remaining corn kernels to the pot. Season to taste. Serve best with a fresh baguette. 350 kcal per serving.