CORN SOUP

Prep/Cooking Time: 30-45 Minutes

Serves 2

Ingredients

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