Ingredients
- 4 garlic (cloves minced)
- 2 vogue vegy base
- 1 parsley
- 240 gr onion (chopped)
- 150 gr kernel corn (whole)
- 100 gr bell pepper (red finely)
- 75 gr teh corn for about
- 34 gr green bell pepper (finely diced)
- 30 ml corn oil
- 3 gr sea salt
- 2 gr cumin (ground)
- 2 gr thyme (chopped)
- 1 gr pepper (white)
- 1 gr curry powder
powder, and soup base, and saute for another 5 minutes. Steam or boil the remaining corn until it is soft and sweet to the taste (5 to 10 minutes). drain the corn, reserving the liquid, if there is any. Add enough water tomake up 1 cup. Blend the corn with the liquid and add this puree to the sauteed vegetables. Mix all of the ingredients, heat through, and serve. Garnish with chopped parsley or scallions. From DEEANNE's recipe files
