Lemongrass Tomato Corn Soup Recipe
A vegetarian Continental recipe with tomatoes - green, tomatoes - ripen, sweet corn - shelled. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Lemongrass Tomato Corn Soup Recipe, we will first chop the tomatoes, onion, garlic, basil leaves, lemongrass stalks and set aside
tomatoes - green(4)tomatoes - ripen(2)sweet corn - shelled(1 cup)red onion(1)cloves garlic(2)lemongrass - minced(1 tablespoon)sprig basil leaves(1) - 2
Heat olive oil in a heavy bottomed pan, add the onions, ginger and garlic and saute on low heat until soft and lightly golden
red onion(1)inch ginger(1)cloves garlic(2)tablespoons extra virgin olive oil(2) - 3
Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds
lemongrass - minced(1 tablespoon)dried oregano(1 teaspoon)black pepper powder(1 teaspoon)curry powder(1 teaspoon)sprig basil leaves(1) - 4
Add the chopped tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender
tomatoes - green(4)tomatoes - ripen(2)sweet corn - shelled(1 cup) - 5
Add the vegetable stock and bring the soup to a brisk boil
vegetable stock(4 cups) - 6
Once the soup comes to a brisk boil turn the heat to low and simmer on low heat for about 15 minutes until the corn is cooked through
sweet corn - shelled(1 cup) - 7
Use a hand blender and pulse the soup to make it chunky and creamy
- 8
Roughly tear the basil leaves and stir it into the soup
sprig basil leaves(1) - 9
Check the salt and pepper and adjust to suit your taste
black pepper powder(1 teaspoon)salt and pepper - to tastebutter - for taste - 10
Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot
sweet corn - shelled(1 cup)lemongrass - minced(1 tablespoon) - 11
Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer
sweet corn - shelled(1 cup)lemongrass - minced(1 tablespoon)
Nutrition Facts
Per serving
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Lemongrass Tomato Corn Soup Recipe
A vegetarian Continental recipe with tomatoes - green, tomatoes - ripen, sweet corn - shelled. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
11 steps- 1
To begin making the Lemongrass Tomato Corn Soup Recipe, we will first chop the tomatoes, onion, garlic, basil leaves, lemongrass stalks and set aside
tomatoes - green(4)tomatoes - ripen(2)sweet corn - shelled(1 cup)red onion(1)cloves garlic(2)lemongrass - minced(1 tablespoon)sprig basil leaves(1) - 2
Heat olive oil in a heavy bottomed pan, add the onions, ginger and garlic and saute on low heat until soft and lightly golden
red onion(1)inch ginger(1)cloves garlic(2)tablespoons extra virgin olive oil(2) - 3
Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds
lemongrass - minced(1 tablespoon)dried oregano(1 teaspoon)black pepper powder(1 teaspoon)curry powder(1 teaspoon)sprig basil leaves(1) - 4
Add the chopped tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender
tomatoes - green(4)tomatoes - ripen(2)sweet corn - shelled(1 cup) - 5
Add the vegetable stock and bring the soup to a brisk boil
vegetable stock(4 cups) - 6
Once the soup comes to a brisk boil turn the heat to low and simmer on low heat for about 15 minutes until the corn is cooked through
sweet corn - shelled(1 cup) - 7
Use a hand blender and pulse the soup to make it chunky and creamy
- 8
Roughly tear the basil leaves and stir it into the soup
sprig basil leaves(1) - 9
Check the salt and pepper and adjust to suit your taste
black pepper powder(1 teaspoon)salt and pepper - to tastebutter - for taste - 10
Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot
sweet corn - shelled(1 cup)lemongrass - minced(1 tablespoon) - 11
Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer
sweet corn - shelled(1 cup)lemongrass - minced(1 tablespoon)
About this recipe
A vegetarian Continental recipe with tomatoes - green, tomatoes - ripen, sweet corn - shelled. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
