 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Anything that saves time and is appertising is on my menu. Open a few tins, add a few seasonings, and hey presto you have a meal in minutes Ingredients:
2 (400 g) cans whole corn, drained |
2 cloves garlic, crushed |
1/2 teaspoon salt |
50 g butter |
1 (400 g) can chopped tomatoes |
5 cups vegeatable stock |
1 teaspoon dried oregano |
Directions:
1. Process one tin of corn in the food processor until smooth.
2. Combine garlic with the salt.
3. Melt butter in a saucepan, and cook garlic paste over a medium heat until soft.
4. Add tomatoes and simmer gently approx five minutes.
5. Add stock, oregano, pureed corn, and remaining corn kernals.
6. Bring to the boil.
7. reduce heat and simmer 20-30 minutes.
8. Season to taste with salt and freshly ground black pepper.
|
|