Jiffy Corn Soup

Name: Jiffy Corn Soup
Ingredients: 2 (400 g) cans whole corn, drained; 2 cloves garlic, crushed; 12 teaspoon salt; 50 g butter; 1 (400 g) can chopped tomatoes; 5 cups vegeatable stock; 1 teaspoon dried oregano

7 ingredients

8 steps

Ingredients

2 (400 g) cans whole corn, drained
2 cloves garlic, crushed
12 teaspoon salt
50 g butter
1 (400 g) can chopped tomatoes
5 cups vegeatable stock
1 teaspoon dried oregano

Directions

1

Process one tin of corn in the food processor until smooth.
2

Combine garlic with the salt.
3

Melt butter in a saucepan, and cook garlic paste over a medium heat until soft.
4

Add tomatoes and simmer gently approx five minutes.
5

Add stock, oregano, pureed corn, and remaining corn kernals.
6

Bring to the boil.
7

reduce heat and simmer 20-30 minutes.
8

Season to taste with salt and freshly ground black pepper.