Ingredients
Soup
- 4 corn cobs, kernels only
- 2 tbsp oil
- 1 can Creamed Corn
- 125 grams Almond milk
- 1 onion
- 1 Celery rib, chopped
- 1 Potato, diced
- 400 grams vegetable stock
- 1/2 tsp paprika
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Makes 2-4 servings
Preheat oven to 220c, remove kernels from cob and spread on a baking tray or dish. Coat with 1 tbsp of oil and salt and pepper to taste. Bake in oven for 15 mins, stirring half way through.
Meanwhile, place creamed corn and almond milk in thermomix bowl and blend sp 7, 10 sec or until smooth. Set aside.
Rinse bowl. Remove ends from onion, chop in half and remove skin. Add onion to bowl and chop 3 sec, sp 7. Add 1 tbsp oil, celery and potato in bowl cook 5 mins, 100c
"Counter-clockwise operation" 
"Gentle stir setting" .Add stock, paprika and roasted corn kernels to bowl and cook 15 mins, 100c,
"Counter-clockwise operation" "Gentle stir setting" .Add creamed corn mixture to bowl and cook 5 mins, 100c
"Gentle stir setting" "Counter-clockwise operation" . Once ready add salt and pepper to taste and serve.
Tip
This recipe has been adapted from Robin Robertson's book "Vegan without Borders"
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious & so easy! Will be making this again for sure