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Healing Vegetable Soup with Corn


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5 from 3 reviews

  • Total Time: 30 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 700 g/25 ounce mixed frozen veggies (I used a mix of carrots, red kuri squash, tomatoes, zucchini and bell pepper)
  • 1 onion
  • 1 large potato
  • 46 cups of vegetable broth
  • 1,5 cups of fresh or frozen corn
  • 1 tsp turmeric
  • 1,5 tsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 1/4 cup of fresh dill
  • 2 cloves of garlic
  • 1 tsp fresh, grated ginger
  • salt, pepper

To serve

  • 1/2 lemon, juice
  • 1 cup of chopped spinach
  • handful of peanuts


Instructions

  1. Cut potatoes and onion into smaller pieces and add to a large pot with the frozen veggies, broth, turmeric, vinegar and cayenne pepper. Cook for 15-20 minutes or until the veggies are soft.
  2. Add dill, minced garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy. Season with salt and pepper.
  3. Transfer soup back to the pot, add corn and cook for 2-3 more minutes, until corn is cooked. Serve warm with lemon juice, spinach and peanuts on top. Enjoy! (And get well!)
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soup