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Spicy Sweetcorn Soup


  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 tablespoon olive oil
  • ½-1 teaspoon chilli flakes
  • 200 g potatoes chopped
  • 450 g sweetcorn kernels
  • 2 fresh bay leaves


  • 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.