Creamy corn soup with mushrooms 
For 4 
  • 1 onion

  • 1 clove of garlic

  • olive oil

  • 2 cans of corn (à 285 g)

  • 0.7dl vegetable stock

  • 1 tbsp curry powder

  • 1 tbsp horseradish paste

  • 1 tbsp sour cream

  • juice of 1/2 lime

  • salt & pepper

  • 100g mushrooms 

  • 1 onion

  • 1 tbsp olive oil

  • cress for decoration

  1. Cut the onions into small pieces and fry half of them with the pressed garlic in olive oil.
    Add the corn and steam briefly. Add curry powder and steam for 1-2 minutes. Add the vegetable stock and boil the soup at medium heat for 5 minutes.

  2. In the meantime, wash the mushrooms and cut them into strips. Brown the other half of the onion with olive oil and add the mushrooms. Season with salt, pepper and thyme. Steam over medium heat until soft.

  3. Puree the soup finely, possibly add some vegetable stock if the soup is too thick. Add sour cream and horseradish. Season with salt, pepper and the lime juice.

  4. Arrange the soup with the mushrooms and cress in plates, drizzle with some olive oil and enjoy.

Balancing effect on:
Solarplexus Chakra
Throat Chakra
Balace your energy
Food for the soul
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