Corn and Yellow Pepper Soup
Week of 04/01/2019 to 04/05/2019 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields:6 Servings
Yields:6 Servings
Corn and Yellow Pepper Soup
  • 2tablespoons olive oil
  • 2cloves of garlicfinely minced
  • 1tablespoon fresh gingerminced
  • 1 yellow onionchopped
  • 1 Yukon Gold potatopeeled and chopped
  • 1 small yellow squashpeeled and chopped
  • 1 yellow bell pepperseeds and stem removed, chopped
  • 3cup vegetable broth
  • 1teaspoon Salt
  • ½teaspoon black pepper
  • 1 bay leaf
  • 1cup frozen corn
  • ½cup sour cream
  • ½ bunch parsleychopped
  1. In a large stock pot, heat the olive oil over medium heat. Add the garlic, ginger, onions, potato, bell pepper and squash. Cook until tender, about 5-6 minutes.
  2. Add the vegetable broth, corn, salt, pepper and bay leaf. Bring to a boil. Cook until the vegetables are tender, about 20-25 minutes.
  3. Using a blender or an immersion blender, blend the soup until smooth and creamy, about 2-3 minutes.
  4. If needed, adjust seasonings and let stand over low heat. If you find that the soup is too thick to your liking, you may thin it out with a little bit of water.
  5. Serve warm with desired toppings. Enjoy!