Corn and dill soup

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This winter looks to have no end in sight!  The cold and snowy days need warm comfort food to make us feel better.  I have been on a soup binge in these frigid temperatures.  Today’s soup was a quick and easy corn and dill soup.  Dill adds a distinct and aromatic flavor to this no fuss soup.  It belongs to the same family as parsley, bay leaf and cumin and contains substantial amounts of iron, manganese and calcium. It also contains flavonoids which are powerful antioxidants with anti-viral and anti-inflammatory properties.

What you need:

1 celery stem finely chopped

2 cloves of garlic finely chopped

1 carrot finely chopped

2 tbsp finely chopped fresh dill

1 tin of cream style corn

1 tsp curry powder

1 tbsp butter

salt to taste

How to make:

1.  Melt butter in a pan on a low flame.

2.  Add the chopped celery, garlic and carrot and saute for a few minutes.

3.  Now stir in the cream style corn, chopped dill(reserve a few leaves for garnish), salt and curry powder.  Add 4 cups of water and simmer for 10 minutes.

4.  Garnish the soup with dill leaves and serve hot.

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