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.)