Veg Sweet Corn Soup
A quick and easy vegetarian sweet corn soup that's packed with flavor!
Equipment
Ingredients
- 7 grams (1 tbsp) Olive oil
- 348 grams (1 bag) Mirepoix mix, frozen
- 185 grams (2 small) Potatoes, cut in a small dice
- 340 grams (1 bag) Frozen corn
- 1 tsp Old Bay Seasoning
- 1 Bay leaf
- 1/4 tsp Ground black pepper
- 1/2 tsp Thyme
- 1/4 tsp Cayenne, optional
- 4 cups Stock (Vegetable or Chicken)
- 8 grams (1 tbsp) Cornstarch
- 140 grams (2/3 cup) 2% milk
- 2 tbsp Chopped parsley, optional
- Salt, to taste (I recommend adding salt at the end to taste. Some stocks are saltier than others)
Instructions
- Heat dutch oven over medium high heat. Add olive oil.
- Add in bag of frozen mirepoix mix and cook, stirring occasionally for 5 minutes.
- Add in bag of frozen corn, diced potatoes, bay leaf, Old Bay seasoning, black pepper, thyme, cayenne (if using) and stock.
- Simmer for 20 minutes, or until potatoes are tender and cooked through.
- In a small bowl, mix together cornstarch and milk until well blended.
- Add to soup, and turn down heat to medium-low. Stir occasionally for about 2 minutes or until slightly thickened.
- Season with salt to taste.
- Optional, stir in parsley before serving.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Veg Sweet Corn Soup
Amount per Serving
Calories
121
% Daily Value*
Fat
2.5
g
4
%
Sodium
330
mg
14
%
Carbohydrates
18
g
6
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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