On such days, when I am terribly tired and hungry but want to treat my tummy with some amazing vegetable-based food, I choose to eat spiced sweet corn curry soup. It’s simple, fulfilling and very yummy – any better options for a tiring Monday evening?
- Olive oil
- Sweet corn
- Vegetable buillon
- Chili (optional)
Chop ginger in small pieces, crush it together with 1-2 cloves of garlic, curry paste and olive oil and chili (if you prefer so). Set it aside. Chop 2-3 large onions and cook it in a pot, in olive oil. When they’re nice and soft, add a pre-made spice mix and mix well. Cut potatoe in small pieces and add it to the pot together with 1 cub of vegetable buillon. When potatoes are cooked, put 1 can of sweet corn and let it boil for 2-5 minutes. When cooked, blend it until even and serve with a spoon of corn and dill. Enjoy!