Ingredients
Healthy comfort food that takes just 20 minutes. Using corn
kernels over tinned sweetcorn will give the soup far more
sweetness, which when combined with the chilli salsa makes for a
heavenly flavour combination.
- 1tbsp olive oil
- 1 onion, sliced
- 2 spring onions, sliced
- 1 medium-sized potato, scrubbed and chopped
- ½ green pepper, seeds removed and chopped
- ½ green long chilli, seeds removed and chopped
- 500g (1lb) corn kernels (kernels from 3 cobs)
- 750ml (24fl oz) vegetable stock
FOR THE CHILLI SALSA:
- ½ green pepper, seeds removed and chopped
- ½ long green chilli, seeds removed and chopped
- Handful coriander leaves
Method
- Heat the olive oil in a large saucepan. Sauté the onion, spring onions, potato, pepper and chilli for 5 mins. Add the corn kernels and the stock. Bring to the boil, reduce the heat and simmer for 20 mins.
- Remove from the heat and allow to cool a little. Purée the soup in batches (it should be a little chunky). Season to taste with salt and freshly ground black pepper.
- Combine the salsa ingredients. Serve the soup hot, garnished with the salsa.
Top tips
Add 2-3 tsp of cream at the end, if desired.
