Vegetable Soup with Corn
A brothy soup of potatoes, bell pepper and zucchini with corn cut from the cob and a spoonful of yogurt.
Ingredients12
- Onion1 Stück
- Garlic Cloves2 Stück
- Bell Peppers2 Stück
- Zucchini2 Stück
- Potatoes3 Stück
- Corn on the Cob1 Stück
- Olive Oil2 EL
- Oregano2 TL
- Smoked Paprika1 TL
- Tomatoes (Canned)800 g
- Vegetable Broth1 L
- Yogurt100 g
Instructions
- 1
Prep all the vegetables and cut them into even, bite-sized pieces.
- 2
Sweat the onions and garlic in hot oil, then toast the spices alongside them briefly for a deeper aroma.
- 3
Add the potatoes and bell peppers, pour in the broth and tomatoes and simmer for 30 minutes.
- 4
Add the zucchini and the corn kernels shortly before the end, so they keep their bite.
- 5
Ladle the soup into deep bowls and finish it with a dollop of yogurt and fresh dill.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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