- 3 yellow peppers, de-seeded and diced.
- 2 tbspcorn oil.
- 1 medium onion, chopped.
- 1 tsp salt.
- ¼ tsp black pepper.
- 1 large potato, cut into cubes.
- 1 tbsp grated fresh ginger.
- 2 garlic cloves, minced.
- 1 bay leaf.
- ¼ tsp chili powder.
- 3 cups hot water.
- 2 cubes vegetable broth.
- 1 cup frozen corn.
Directions:
1- Heat the oil in a medium saucepan over a medium heat, add the onions and stir until softened, about 5 minutes.
2- Add the ginger, garlic, bay leaf and chili powder. Stir the mixture for about a minute.
3- Add the water, broth cubes, salt and black pepper, and bring the mixture to a boil.
4- Reduce the heat, add the corn, yellow pepper and potatoes, and leave the soup on the fire until the vegetables are cooked, about 20 to 25 minutes.
5- Blend the soup in batches in the blender until you get a smooth, creamy soup.
6- Return the soup to the pot, and leave it on low heat until it becomes hot.