30 minutes

For the croutons :
day old bread
extra virgin olive oil
herbs de Provence

spring onions, 2
garlic, 1 clove
1/2 organic vegetable stock cube
extra virgin olive oil, 1 tbsp
chili powder or cayenne pepper
potato, 1 medium
red pepper, 1/2
precooked corn, 10,6 oz
milk, 1+3/4 cup
water, 1 cup


 Cube the bread put it in a bowl and pour over some oil, the sprinkle with herbs of Provence. Coat well and toast in a non-stick pan over fairly high heat, stirring every so often till the bread is golden brown. Take off the heat and cool down.
Chop the garlic, thinly slice the ​​onions and cube the potatoes and the peppers .
In a large pan sauté all of the vegetables in the oil and cook for about five minutes, stirring from time to time. Add the milk to the pan, dissolve a stock cube in the water and add it to the pan then bring to a boil, lower the heat and cook for around 10 minutes, stirring every so often. Add the corn and cook for an additional 10 minutes. Season with salt, chilli powder or cayenne pepper. Serve the soup with the homemade croutons. 

Thanks to: Il Deborino