Name: Spicy Sweetcorn Soup
Yield: 1
Ingredients: 2 tsp olive oil; 2 onions,; 2 red peppers,; 4 cloves of garlic,; 2 sweet potatoes,; 2 celery sticks; 1 carrot,; 2 tsp chipotle paste; 1 tsp ground cumin; 700g frozen sweetcorn; 400g of tinned chopped tomatoes; 1 ltr of hot chicken or vegetable stock

Inspired by a recipe from the Hairy Dieters Fast Food book, which I absolutely LOVE, this Spicy Sweetcorn Soup is a delightful twist on a classic. I’ve added extra vegetables to make it even more nutritious, and the result is just as delicious! Perfect for a warming meal with a kick of spice, this soup is both healthy and satisfying. Enjoy a bowl of this flavourful goodness today!

Number of plants: 9 plants! 10 if you sprinkle with fresh coriander to serve.

Servings: 4

Servings: 1

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!