I am big fan of soups which can be a served as a meal. These soups do not take too much time, perfect for the busy evenings. I made this sweet corn soup with few other veggies and pulsed it after cooking completely to get a chowder like consistency, but it is not heavy and creamy like a chowder. This soup is excellent for everyone including kids. It has very lil spice. I like to serve this with a slice of bread or garlic cheese toast or bagel melts.
Autumn is here, today happens to be the first day of Autumn. It has been a super hot summer this year, looking forward for some cold weather, coziness, and hot bowl of soup :).
olive oil 2 tbsp
whole wheat flour 3 tsp
vegetable broth 4 cups
corn kernels 2 cups
onion 1, diced
potato 1, diced
sweet peppers (red and yellow) 1/2 cup , diced
green bell pepper 1/2 cup, diced
freshly ground black pepper 1/2 tsp
milk 1 cup (I used regular 2% milk)
basil leaves 1/4 cup finely chopped (optional)
salt to taste
Add the oil and butter to a pot or dutch oven over low heat.
Sauté the onion for about 5-6 minutes over the low heat.
Sprinkle the whole wheat flour over the onion, cook for an additional 3 minutes stirring occasionally.
Add the vegetable broth and potatoes and bring to a boil.
Reduce heat to medium and simmer for 10 minutes.
Add the corn, sweet peppers, bell pepper, salt, pepper and milk.
Let it simmer over low heat for 10 minutes, stirring frequently.
Using a hand mixer just pulse 2-3 times so that the veggies get chopped a lil more making the soup a slightly thick.
Ladle the soup into a serving bowl and garnish with the basil.