Prep 30 mins
Cook 20 mins
This is a vegetarian recipe I found in "1001 Lowfat Vegetarian Recipes". It has become a winter staple in my house.
- 2 cups fresh corn or 2 cups frozen corn
- 1 medium chopped onion
- 1 tablespoon olive oil
- 2 cups vegetable stock, I use vegetable bouillon
- 2 cups unpeeled cubed potatoes
- 1⁄2 cup sliced celery
- 1⁄2 teaspoon dried thyme
- 1 3⁄4 cups skim milk
- salt and pepper, to taste
- Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
- Process half of the vegetable mixture and all the stock until smooth.
- Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
- Stir in milk, and cook until hot, 2-3 minutes.
- Season with salt and pepper.
- Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
Super easy, fast and delicious! I doubled the recipe as I have a teenage boy and wished I had tripled it so we could have had leftovers.
For being lowfat, this is really yummy! I stuck to the recipe, except I waited to blend half of it until after the potatoes were added and cooked. The partially blended potatoes helped to thicken the soup to a perfect texture. Thanx for posting the recipe!