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Ohioblonde18
Mexican corn soup with yellow beet
Delicious Mexican corn soup with yellow beet, garlic, turmeric, chipotle pepper and coriander.
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Ingredients
Directions
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Slice the garlic. Peel the beet and cut into pieces.
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Heat the oil in a thick-bottomed soup pan and fry the garlic, beet, turmeric and cumin for 3 minutes. Cover well.
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Add the water and bouillon tablets, bring to the boil and cook for 10 minutes until the beet is al dente.
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Meanwhile, put the corn granules in a colander, rinse with cold running water and let drain.
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Mix the rest of the oil with the chipotlepeper and cut the coriander roughly.
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Add two thirds of the corn to the soup and heat for another 2 minutes. Puree with the hand blender until smooth.
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Scoop the rest of the corn through and continue to warm. Spread the soup over the plates, drizzle with the pepper oil and sprinkle with the coriander.
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Nutrition
225Calories
Sodium0% DV1.200mg
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber24% DV6g
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