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Hearty Corn Mushroom Potato Soup

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
Healthy (1887)      Vegetarian (1517)      Soup (256)      Mushrooms (190)      Potato (144)      Corn (33)     
This hearty soup is super healthy and flavourful, without any cream, stock nor meat used. All ingredients are fresh and natural. It still feels creamy and smooth, with little cooked dices reserved in the soup to make it so special and unique. It can be served hot or chilled.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 2-3 servings

1 fresh sweet corn
6 button mushrooms
25g kipfler potato
2 1/2 cups water
1 tsp sea salt (or truffle salt)
some mint


Slice kernels from cob of sweetcorn into a bowl. Peel potato.
Dice potato and button mushrooms.

In a deep pan, add in 2 1/2 cups water, diced potato, diced mushrooms and corn kernels.

Cover and bring to boil, then turn to low-heat and simmer for 15 minutes.

Reserve 1/4 cup of cooked dices.

Blend the remaining mixture into a thick and smooth puree. Add some boiled water if you feel it's too thick.

Put reserved cooked dices into puree, add in 1 tsp sea salt (or truffle salt to boost the flavour).

Cook and stir the mixture over medium-low heat for 5 minute or until hot.

Put in fridge for hours if you prefer a chilled soup. Garnish with a sprig of mint before serving.

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