Mexican corn soup with yellow beet

Name: Mexican corn soup with yellow beet
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 toe garlic; 500 g yellow beet; 3 el (olive oil; 1 tl turmeric; 2 tl ground cumin; 1,2 liter water; 2 chicken broth tablet; 600 g canned corn; 1 tl chipotle pepper in adoboose in pot jar of 230 g,; 7,5 g fresh coriander

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

Ingredients

Kitchen Stuff

1 blender

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.

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Nutrition

225Calories

Sodium0% DV1.200mg

Fat22% DV14g

Protein10% DV5g

Carbs6% DV17g

Fiber24% DV6g

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