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Mexican corn soup with yellow beet
 
 
4 ServingsPTM25 min

Mexican corn soup with yellow beet


Delicious Mexican corn soup with yellow beet, garlic, turmeric, chipotle pepper and coriander.

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Directions

  1. Slice the garlic. Peel the beet and cut into pieces.
  2. Heat the oil in a thick-bottomed soup pan and fry the garlic, beet, turmeric and cumin for 3 minutes. Cover well.
  3. Add the water and bouillon tablets, bring to the boil and cook for 10 minutes until the beet is al dente.
  4. Meanwhile, put the corn granules in a colander, rinse with cold running water and let drain.
  5. Mix the rest of the oil with the chipotlepeper and cut the coriander roughly.
  6. Add two thirds of the corn to the soup and heat for another 2 minutes. Puree with the hand blender until smooth.
  7. 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.


Nutrition

225Calories
Sodium0% DV1.200mg
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber24% DV6g

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