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CORN SOUP

Prep/Cooking Time: 30-45 Minutes

Serves 2

Ingredients

• 1 Clove garlic
• 120g Onion
• 100g Celery (if the stem has leaves keep for garnishing the soup)
• 120g Carrot
• 100g Potato
• 260g Canned corn
• 2g Paprika (1 tsp)
• 25ml Olive oil
• 250ml Vegetable stock
• 30g Natural yogurt
• Salt 
• Pepper

Instructions

• Wash all of the vegetables and pat dry
• Peel the vegetables where necessary and remove any peel or shoots
• Once all the vegetables are cleaned cut them into dice of equal size
• Cut the garlic a little smaller and place in a thick bottom pan with the olive oil
• Turn on a medium heat and cook till the garlic begins to brown on the edges
• Add to the pan the onion and the celery and cook for 3-4 minutes
• Next add to the pan the carrot and potato
• Mix well and cook for a couple minutes before adding the paprika to the pan
• Stir well and cook to allow the paprika to swell
• Now add to the pan the vegetable stock and cook till all the vegetables are tender
• Once cooked you can decide whether to keep the soup rustic or to blend it to make a little more creamy
• Once you are happy with the texture and consistency season to taste

Serve immediately or reserve in the fridge till needed

Finish with a spoon of yogurt and the celery leaves