Soupy Sunday – Spicy Organic Sweetcorn Soup
As part of Organic September and a box of organic vegetables from Locavore, this meant soup time! We were feeling a little tender so needed something easy to make and comforting as well. Sweetcorn cobs are abundant just now, add some potatoes, stock and chillies to make a spicy and creamy soup.
1 onion (chopped)
2 garlic cloves (crushed)
2 tbsp olive oil
½-1 tsp chilli flakes
200g potatoes (chopped)
450g sweetcorn kernels
2 fresh bay leaves
1-litre fresh chicken stock
Fry the onion and garlic in a large saucepan with the olive oil until softened.
Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
Add chopped potatoes with the sweetcorn kernels and bay leaves.
Add the stock and bring to the boil.
Reduce to a simmer and cook until the vegetables are soft.
Add a handful of sweetcorn kernels to a frying pan and toast until tender.
Remove the soup from the heat and allow to cool a little, then whizz with a stick blender until smooth.
Ingredients
- 1 onion (chopped)
- 2 garlic cloves (crushed)
- 2 tbsp olive oil
- ½-1 tsp chilli flakes
- 200g potatoes (chopped)
- 450g sweetcorn kernels
- 2 fresh bay leaves
Instructions
- Fry the onion and garlic in a large saucepan with the olive oil until softened.
- Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
- Add chopped potatoes with the sweetcorn kernels and bay leaves.
- Add the stock and bring to the boil.
- Reduce to a simmer and cook until the vegetables are soft.
- Add a handful of sweetcorn kernels to a frying pan and toast until tender.
- Remove the soup from the heat and allow to cool a little, then whizz with a stick blender until smooth.
Find out more:
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Can be found with gin or a pint in hand.
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