We’re not big fans of frozen vegetables (unless they are peas or broad beans) but we set our reservations aside to try this soup and we weren’t disappointed.
Sweetcorn & chilli soup – to serve 6
- 25g butter
- 2 tbsp olive oil
- 2 onions, finely chopped
- ½ red chilli, finely chopped
- 800g frozen sweetcorn
- 1 litre vegetable stock
- 2 tbsp lemon juice
- 5 tbsp chopped flat-leaf parsley
Heat the butter and oil in a large saucepan over a medium heat and fry the onions for about 10 minutes or until golden. Add the chilli and fry for about 5 minutes, stirring now and then. Add the corn, stock and some salt, bring to the boil and simmer for 10 minutes until the corn is tender but still crisp.
Transfer two-thirds of the soup to a food processor and whizz to a coarse purée. Add this back to the pan and stir in the lemon juice and parsley. Season.
(Original recipe from BBC Good Food magazine, February 2012.)
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Something I will have to try, it looks delicious!
I have just made this soup – so quick & easy & absolutely delicious!!!!
That’s a diet one! Don’t you be stealing all our tricks. Our detox starts tomorrow cause we can’t fit into our clothes!!!
I made this soup tonight – it’s pretty good. I put a few dashes of salt and pepper with the onions while they cooked. Also, I cut the time for simmering in half for both the onions and the onion mixture, what’s listed here seemed too long to me. Put 2/3 the mixture in the blender and then put it back in the pot. Stirred a lot to get it to re-integrate, even simmered it for another few minutes. I used dried parsley – about 2 T, which was too much. Next time, I’d use maybe 1 T since the parsley flavor is a bit strong. Oh, I also used dried red chili flakes – a few shakes only. Turned out pretty good and I’ll make it again. I could see maybe adding some celery too next time. Thanks!
Hi Heather. Glad you enjoyed your own version of our soup 🙂 J&J