Ingredients
For 10 portions
50g
Butter
100g
Onion(s), finely chopped
30g
Garlic, finely chopped
10g
Medium hot chilli, finely chopped
200g
Potatoes, peeled, finely diced
150g
Red pepper(s), diced
150g
Green pepper(s), diced
300g
Indian corn
800ml
Clear vegetable stock
1000g
QimiQ Cream Base
5g
Cumin, ground
5g
Coriander leaves, finely chopped
Salt and pepper
To garnish
100g
Avocado(s), diced
100g
Tomato(es), diced
10g
Chilli spice
Preparation
- Sautée the onion, garlic and chili in butter. Add the potato and continue to fry for a few minutes. Add the peppers and corn and sauté lightly.
- Douse with the vegetable stock and cumin and bring to the boil. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Finish with the cilantro and season to taste with salt and pepper.
Pour into soup bowls and sprinkle with the chopped avocado and tomato, and dust with the chilli powder.
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