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Creamy Corn and Cauliflower Soup


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Ingredients

4 person(s)

Creamy Corn and Cauliflower Soup

  • 30 grams leek, sliced
  • 20 grams olive oil
  • 260 grams sweet corn kernels, canned, fresh or frozen
  • 240 grams cauliflower florets
  • .5 litres water
  • 1 level tbsp Vegetable stock paste
  • .3 litres Milk
  • 4 slices bread, of choice
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Recipe's preparation

  1. 1. Place sliced leek and olive oil into Closed lid, sauté 3 min/ 120°C/ speed 2.
    2. Add corn kernels and cauliflower florets to Closed lid, chop 5 sec/ speed 7.
    3. Add water, vegetable stock and milk to Closed lid, bring to the boil 12 min/ 100°C/ speed 2.
    4. Continue cooking, 8 min/ 90°C/ speed1.
    5. Blend 1 min/ speed 5-9, increasing speed gradually.
    6. Season with salt and pepper and garnish with extra corn kernels (optional).
    7. Serve with a toasted slice bread of choice (optional).
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Accessories you need

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Tip

Recipe can be halved if making two serves only. Left overs freeze well for another meal.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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