|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
Calories 488 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 7.5 mg2.5%
Sodium 384.2 mg16%
Total Carbohydrates 87 g29.2%
Dietary Fiber 18.9 g75.5%
Sugars 7.7 g
Protein 15 g30.8%
Vitamin A 9.1% Vitamin C 62.3%
Calcium 15.8% Iron 21.9%
*Based on a 2000 Calorie diet