Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 1 stalk celery, finely chopped
- 1 medium carrot, finely chopped
- 1 kg cauliflower, roughly chopped
- 300 ml salt reduced chicken stock (see tip)
- 800 ml water
- 2 x 125 g can no added salt corn kernels, drained, rinsed
- 500 g marinara mix (see tip)
- 2 tablespoons chives, to garnish
- 2 tablespoons parsley, to garnish
- Freshly ground black pepper, to garnish
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot, and celery, cook stirring regularly, for 3-4 minutes or until onion has softened.
Step 2
Stir in cauliflower, stock, and water, bring to the boil then reduce heat to low. Simmer for 6-7 minutes, or until vegetables are tender. Remove from the heat.
Step 3
Ladle the soup base into a blender or food processor and blend until smooth and creamy. Return soup base back to the pot and place on medium heat.
Step 4
Add corn kernels and marinara mix and simmer, uncovered, for 5-6 minutes or until the seafood is just cooked through.
Step 5
Garnish with chives, parsley and cracked black pepper before serving.
Tips
- Use Heart Foundation Basic Chicken Stock.
- Marinara mix is a fresh mix of seafood that can be purchased from most supermarkets and fish mongers.
