Yellow Veggie Summer Soup

V | VEG | P | LF | GF | SF | DF

How It's done:


2 tbsp coconut oil
4 ears of corn kernels (or 3 cups of canned corn kernels)
1 onion
2 large yellow tomatoes, diced
2 yellow capsicums, core removed and diced
4 small yellow beets, peeled and chopped
6 cups filtered water (or 3 cups light chicken stock + 3 cups water)
Salt and pepper to taste


In a large saucepan, melt coconut oil. Add onions and stir until translucent. Add all remaining vegetables to the pan and stir to coat with oil for approx 3 mins. Add the water and cover with a lid, allowing to simmer on low heat for 30 mins or until all the veg are cooked through. Use a stick blender to blend soup or transfer it to a food processor to blend. Once smooth, season with salt and pepper and serve with crusty bread or a dollop of cream or yoghurt.

Cooking Time

30 mins