Description
A delightful blend of sweet corn, tender vegetables, and a luscious creamy texture, perfect for cozy evenings or gatherings.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 onion, diced
- 3 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add diced potatoes, carrots, and corn to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes, until vegetables are tender.
- Use an immersion blender to puree the soup until creamy, or blend in batches in a regular blender. Stir in heavy cream and season with salt and pepper to taste. Heat through and serve warm, garnished with fresh herbs.
Notes
For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg