Preparation:
Cut large pieces of broccoli into serving size chunks. Place frozen vegetables, cream corn, broth, milk, cornstarch and cumin, if using, into a medium saucepan. Stir well to dissolve cornstarch.
Bring to a boil, stirring frequently. Reduce heat to moderately low and simmer uncovered for 10 minutes or until vegetables are tender. If refrigrating and reheating, cook only 5 minutes.
Stir in salt and pepper to taste. Stir in green onions and simmer 2 minutes.
Prep Time: 10 minutes Cook Time: 12 minutes Makes: 4 servings Prep Notes: Soup may be refrigerated overnight. Add green onions before serving.
This is a very colorful soup. A creamy yellow corn base is studded with chunks of broccoli and red peppers. |
