Potato-Corn Soup with Bell Peppers

Ingredients

• 3 bell peppers (red, yellow and green)
• 400 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• 1 tbsp corn flour
• 750 ml vegetable broth
• 100 ml heavy cream
• 150 g frozen corn kernels
• cilantro leaves
• Thai basil (sliced)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and cut into pieces or strips. Peel the potatoes, onion and garlic. Dice the potatoes, slice the onion and finely chop the garlic. Sauté the onion with garlic in hot oil until translucent. Add the peppers briefly, season with salt, dust with corn flour and deglaze with broth. Stir in heavy cream, add potatoes and corn, and simmer gently for about 20 minutes, adding more broth if needed.

2. 2.

   Taste, adjust seasoning, then ladle into bowls and garnish with fresh herbs before serving.