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Corn soup

Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.

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Ingredients for the corn soup, 2 servings

1 cob

250 ml of coconut milk

150 ml of vegetable broth

1 clove of garlic

1 small onion

salt and pepper

extra virgin olive oil

aromatic herbs

corn soup
Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.

Preparation

Heat the grill. Clean the cob and grill it over a medium heat for about 10 minutes. Cool it and, with a knife, remove corn kernels from it.

In a small pot combine the coconut milk, the broth and the kernels. Cook for 15 minutes.

In another pot, sauté the garlic and the chopped onion. Add the mix to the coconut milk.

Cook everything for 10 more minutes. Season with salt, pepper, and aromatic herbs. Serve the maize soup warm.

corn soup
Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.
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