Recipe: Spicy Organic Sweetcorn Soup

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.

Spicy Sweetcorn Soup

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Ingredients

  

• 1 onion chopped
• 2 garlic cloves crushed
• 2 tbsp olive oil
• ½-1 tsp chilli flakes
• 200 g potatoes chopped
• 450 g 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:

About the Soil Association here

About Locavore

Organic September