| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Corn oil (or sesame oil) |
| 2 |
c |
Onion; chopped |
| 3/4 |
c |
Red bell pepper; finely diced |
| 1/4 |
c |
Green bell pepper; finely diced |
| 4 |
|
Garlic cloves; minced |
| 1 |
c |
Whole-kernel corn, fresh or frozen |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Thyme; chopped (or 1/2 ts dried thyme) |
| 1/2 |
ts |
Curry powder |
| 2 |
ts |
Vogue Vegy Base (optional) |
|
|
Parsley or scallions; chopped, for garnish |
INSTRUCTIONS
Heat the oil in a large saucepan. Saute the onion, bell pepper, garlic and
1/2 cup of teh corn for about 5 minutes. Add the salt, cumin, pepper,
thyme, curry powder, and soup base, and saute for another 5 minutes.
Steam or boil the remaining corn until it is soft and sweet to the taste
(5 to 10 minutes). drain the corn, reserving the liquid, if there is any.
Add enough water tomake up 1 cup. Blend the corn with the liquid and add
this puree to the sauteed vegetables. Mix all of the ingredients, heat
through, and serve. Garnish with chopped parsley or scallions.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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