Serves: 4
Ingredients
-
1
bag frozen corn (750 g)
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1
large russet potatoes, diced
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1
large onion, sliced
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3
tablespoons olive oil
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4-5
cloves of roasted garlic
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1
teaspoon chipotle sauce
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4
cups vegetable stock or just water
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salt and white pepper
Directions
- Put the frozen corn on the baking sheet, spread evenly and roast for 30 minutes on 350 F, until the corn turns golden.
- Heat the oil in a large saucepan add onion, cook 5-10 min, you want some colour.
- Add potatoes, roasted garlic, chipotle, salt and pepper.
- Add stock or water.
- Cook for 30 min.
- Transfer the soup to a blender and puree until smooth, thin with water if necessary.
- If to spice serve with yogurt.
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