Spicy Sweetcorn Soup
Number of plants: 9 plants! 10 if you sprinkle with fresh coriander to serve.
Servings: 4
Ingredients
- 2 tsp olive oil
- 2 onions, - finely chopped
- 2 red peppers, - deseeded and diced
- 4 cloves of garlic, - finally chopped
- 2 sweet potatoes, - finely diced (butternut squash also works well!)
- 2 celery sticks
- 1 carrot, - finely diced
- 2 tsp chipotle paste - (from supermarket)
- 1 tsp ground cumin
- 700g frozen sweetcorn
- 400g of tinned chopped tomatoes
- 1 ltr of hot chicken or vegetable stock
Instructions
Heat 1tsp of the oil in a large saucepan. Add the onion, celery and pepper and fry them gently for a few minutes, stirring regularly, then add the garlic, sweet potato and carrot. Stir for a minute. Add 2tsp of the chipotle paste and the cumin and stir to coat the vegetables.
Add sweetcorn, then pour in the tomatoes and stock. Bring the soup to the boil, then turn the heat down and simmer for 10 minutes, until the sweet potato and carrot is tender.
Ladle half the soup into a blender and blitz it to a purée, then tip it back into the saucepan with the rest. Alternatively, use a stick blender to whizz the soup so it thickens but still has some texture.
Top tip – sprinkle fresh coriander or parsley on the top – yum!
Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.
