Corn and Pepper Soup

4 servings

15 minutes

This European soup with corn and pepper is a true gastronomic revelation, combining the sweetness of corn, the mild spiciness of red pepper, and the rich nutty undertone of almonds. Its roots can be found in modern culinary art, where the blending of traditional and exotic ingredients creates new flavor masterpieces. The creamy consistency is achieved through coconut milk, while miso paste adds depth to the taste. This soup is perfect for warm summer days or cozy evenings, offering a rich yet light enjoyment. It is versatile—can be served as a main dish or an elegant appetizer, pairing well with crusty bread or fresh herbs. Each spoonful reveals a complexity of flavors and textures, turning mealtime into a true delight.

Energy value per serving

• Calories: 303.4
• Proteins: 11.4g
• Fats: 14.5g
• Carbohydrates: 32.1g

Ingredients

• Corn cobs: 2 pc
• Fresh red pepper: 2 pc
• Almond: 80 g
• Miso paste: 2 tsp
• Garlic: 1 clove
• Coconut milk: to taste

Cooking steps

1. Cut the corn kernels off the cobs.

   Required ingredients:

   • Corn cobs: 2 pieces

2. Chop all the ingredients in a blender.

   Required ingredients:

   • Corn cobs: 2 pieces
   • Fresh red pepper: 2 pieces
   • Almond: 80 g
   • Miso paste: 2 teaspoons
   • Garlic: 1 clove

3. Whip, adding coconut milk until a light consistency.

   Required ingredients:

   • Coconut milk:  to taste