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🍽️ Spicy Vegetable Soup with Corn and Broccoli

80 kcal · 30 min · 4 servings

Ingredients

• 300 ml pureed tomatoes
• 300 ml meat broth
• 1 large onion
• 2 garlic cloves
• 1 broccoli
• 8 baby corn (from the can)
• olive oil
• salt
• pepper (from the mill)
• sugar
• Tabasco

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Remove the tough stems from the broccoli.
3. 3. Divide the broccoli into small florets.
4. 4. Boil the broccoli florets for 3 minutes in salted water.
5. 5. Drain the water from the broccoli.
6. 6. Let the broccoli drip dry.
7. 7. Peel the onion.
8. 8. Chop the onion finely.
9. 9. Drain the corn.
10. 10. Cut the corn into thick slices.
11. 11. Peel the garlic.
12. 12. Chop the garlic finely.
13. 13. Heat 4 tablespoons of oil in a pot.
14. 14. Sauté the onions in the hot oil.
15. 15. Wait until the onions become translucent.
16. 16. Add the chopped garlic.
17. 17. Sauté the garlic briefly.
18. 18. Deglaze the mixture with the meat broth.
19. 19. Bring the soup base to a boil.
20. 20. Add the pureed tomatoes.
21. 21. Cover the pot.
22. 22. Let the soup simmer on medium heat.
23. 23. Cook the soup for 2 to 3 minutes.
24. 24. Add the drained broccoli.
25. 25. Add the sliced corn.
26. 26. Cook the soup for another 3 minutes.
27. 27. Season the soup with salt.
28. 28. Season the soup with sugar.
29. 29. Season the soup with pepper.
30. 30. Add 1 to 2 dashes of Tabasco.

Nutrition per serving

• kcal: 80
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 10 g