Sweetcorn soup
This vegan corn soup, flavoured with lemongrass and coconut, comes topped with a zingy salsa of chilli, lime and coriander
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6corn on the cobs
- 2tbsp olive oil
- 2long shallots, finely chopped
- 2celery sticks, finely chopped
- 1lemongrass stalk, bashed
- 2lime leaves
- 400g coconut milk
- 300ml vegetable or chicken stock
- 2corn on the cobs
- 2tsp olive oil
- 1red chilli, finely chopped
- 1lime, juiced
- coriander, finely chopped, plus a few leaves to serve
- 1tbsp extra-virgin olive oil
Instructions
Step 1
Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a simmer. Cook for 20-25 mins or until the kernels are tender, then season well. Fish out the lime leaves and lemongrass, and blitz with a stick blender until smooth and creamy. Check for seasoning. Put back on the heat and keep warm.Step 2
For the salsa, brush the remaining corn cobs with the olive oil and put under a hot grill. Cook for 10 mins, turning frequently, until charred and starting to blacken. Remove the corn kernels as in step 1. Transfer to a bowl and stir in the remaining ingredients with a pinch of salt.