Courgette soup with corn and coriander

Name: courgette soup with corn and coriander
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion; 1 zucchini; 1 crumbly potato; 2 el peanut oil; 1 el jalapeño pepper in pot; 1,5 vegetable stock; 1 liter tap water; 200 g frozen garden peas; 50 g Pecorino Romano cheese; 5 g fresh coriander; 150 g canned corn

Mexican zucchini soup with corn, jalapeño, garden peas, cheese and coriander.

Ingredients

1 onion
1 zucchini
1 crumbly potato
2 el peanut oil
1 el jalapeño pepper in pot
1,5 vegetable stock

1 liter tap water
200 g frozen garden peas
50 g Pecorino Romano cheese
5 g fresh coriander
150 g canned corn

Kitchen Stuff

1 blender

Directions

Chop the onion. Cut the zucchini into pieces. Peel the potato and cut into cubes of 1 x 1 cm (brunoise).
Heat the oil in a soup pot and fry the onion, zucchini and potato for 5 minutes on medium heat.
Add the jalapeños, bouillon tablets and the water. Bring to the boil and cook for 10 minutes. Add the garden peas and cook for another 5 minutes.
Meanwhile, grate the cheese and cut the leaves of the coriander roughly.
Take the soup from the heat and puree with the hand blender.
Spoon the soup into 4 bowls and sprinkle with the cheese, corn and coriander. Yummy! .