I could really just call this vegetable soup, but it tastes mostly like corn and cilantro, and it looks like corn and cilantro. V. fresh tasting, with a nice kick from the thai chillis. Great sunny spring weather soup.
- 1 x head of cauliflower
- 1 x head of broccoli
- 1 x bushel of spring onion
- 3 x orange bell pepper
- 3 x thai chillis
- 2 x corn niblets (cans)
- 1L organic chicken stock
- 1L organic vegetable stock
- 1 x bouqet of cilantro
- 2 x sprigs of rosemary
Chop first 5 ingredients and combine in slowcooker. Add corn, and 2L of stock. Tear rosemary needles and sprinkle on top. Add a few cracks of black pepper and sea salt. Mix well. Slowcook on LOW for 8-10 hours. After cooktime is up, tear cilantro by hand, add fistfulls to pot. Handblend thoroughly (continue until it takes on a babyshit yellow colour and viscosity.) Allow to cool, then refridgerate or freeze. Makes about 6 litres.
