Filter
Reset
Sort ByRelevance
Ohioblonde18
Mexican corn soup with yellow beet
Delicious Mexican corn soup with yellow beet, garlic, turmeric, chipotle pepper and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic. Peel the beet and cut into pieces.
-
Heat the oil in a thick-bottomed soup pan and fry the garlic, beet, turmeric and cumin for 3 minutes. Cover well.
-
Add the water and bouillon tablets, bring to the boil and cook for 10 minutes until the beet is al dente.
-
Meanwhile, put the corn granules in a colander, rinse with cold running water and let drain.
-
Mix the rest of the oil with the chipotlepeper and cut the coriander roughly.
-
Add two thirds of the corn to the soup and heat for another 2 minutes. Puree with the hand blender until smooth.
-
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.
Blogs that might be interesting
-
25 minMain dishonion, garlic, paprika mix, wholegrain penne, traditional olive oil, ground fennel seed, vega finely chopped, passata di pomodoro, arugula,pasta with paprika and tomato sauce with vegagehakt
-
25 minMain dishcrumbly potatoes, deleted carrots, cod fillet, butter, black peppercorns, shallots, dry sherry, cooking cream,cod with pepper sauce
-
45 minMain dishshaved almonds, olive oil, Chestnut mushroom, shallot, garlic, thyme, flour, unsweetened almond milk, vegetable stock, whole-weat pasta,pasta with mushroom-almond sauce
-
15 minMain dishcarrot julienne, orange juice, garlic, Greek yoghurt, olive oil, vegetable balls, shawarma sandwiches, iceberg lettuce,shoarma sandwiches with vegetable balls and carrot oranges salad
Nutrition
225Calories
Sodium0% DV1.200mg
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber24% DV6g
Loved it