|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Celery ribs||2 , chopped|
|Green peppers||1⁄2 , chopped|
|Potatoes||2 Large, chopped|
|Water/Vegetable stock||2 Cup (32 tbs)|
|Corn kernels||3 Cup (48 tbs) (fresh / frozen)|
|Dried parsley||1 Tablespoon|
|Milk/Soya milk||2 Cup (32 tbs)|
|Black pepper||1 Teaspoon|
1.Take a large kettle and heat the oil gently. Add the onions and celery and saute till soft but not browned.
2.Add the green pepper, potato, water, turmeric and bay leaf.
3 Once the soup comes to a boil. Cover pot, lower heat, and simmer 15 minutes. Check if potatoes can be pierced with a knife.
4.Add corn and parsley and simmer for 3-5 minutes.
5.Remove bay leaf, and pour half the soup in a blender or a processor. Blitz till it is a smooth blend.
6.Pour this back into the kettle and warm up.
7.Pour in milk. Heat soup but don't let it boil or milk will curdle.
9.Serve fresh and hot