Sunshine-sweet corn and fire-roasted peppers combine in this delectable soup, bringing the heat of summer to your kitchen, any time of year.
Ingredients:
2 tbsp olive oil
1 onion, raw - medium, quartered
3 garlic cloves
350g canned green chiles
3 small yellow potatoes, quartered
450g canned corn, drained
1/2 tsp salt
1/2 tsp black pepper, ground
3 cup vegetable broth, low-sodium
1 cup spinach, packed
Instructions:
Heat olive oil in a medium pan over low heat. Add onion, garlic, chilies, potatoes, corn, ¼ tsp salt, and pepper. Sauté for 5–10 minutes, until fragrant and slightly softened.
Add 2 cups of vegetable stock and ¼ tsp salt. Simmer until the potatoes are tender.
Remove from heat and let the mixture cool for 5 minutes.
Transfer the mixture to the blender along with the remaining 1 cup of stock and the spinach. Attach the Lid with the Lid Cap in place.
Start the blender on High for the full cycle. As soon as the mixture levels out, remove the lid cap to ventilate. The mixture should be smooth and creamy at the end of the cycle.
Transfer the soup back into the pan and bring to a gentle simmer. Serve hot.
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