Corn Soup

Sometimes a hearty soup is all you need, and I am a sucker for creamy soups. Also I feel a little like the druid Getafix when tasting and smelling the bubbling magic potion :)

Serves 4

⏱ 25 minutes

• 1¾ cups canned corn kernel
• 750 ml vegetable stock
• 1 T olive oil
• 1 medium carrot
• 1 small onion
• 1 clove garlic
• 1 star anise
• Sea salt
• Freshly ground black pepper
• 4 sprigs thyme

Peel the carrot and onion and cut into ½ cm dice.

Heat olive oil in a pot and cook the onion and carrot for about 8 minutes while stirring on medium.

Mince the garlic.

Add to the pot and cook for another minute till the fragrance spreads.

Then add the drained corn kernels and the star anise. On high cook for another five minutes while constantly stirring. Season with ¼ t pepper and salt.

Pour in the vegetable stock or 750ml water and the right amount of bouillon cubes into the pot. Add the thyme sprigs.

Bring to a simmer and cook for another 5 minutes. Skim the foam occasionally.

Take off the heat, remove the star anise and the thyme sprigs and pour into a high performance blender. Blend until smooth.

Strain through a fine-mesh sieve, season with salt and pepper. Divide into bowls and drizzle with some olive oil and pepper.

You can store the soup in the fridge and reheat the next day.

Bon appétit,
Miron