Simple Sweetcorn Soup

John A
John A @JohnA
Essex

They don’t come much quicker or easier - and I needed both this morning! Vary the cayenne pepper to suit your palate but only increase it sparingly!

Simple Sweetcorn Soup

They don’t come much quicker or easier - and I needed both this morning! Vary the cayenne pepper to suit your palate but only increase it sparingly!

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Ingredients

30-35 minutes including prep
4-6 servings
  1. 1 tbspvegetable oil (cold-pressed recommended)
  2. 1onion, sliced
  3. 2 clovesgarlic, chopped
  4. 1potato, washed but unpeeled and diced
  5. 1carrot, washed but unpeeled and diced
  6. 1 1/4 litrevegetable stock (I used “Marigold” powder
  7. 1x 160g tin sweetcorn, drained
  8. 1/2 tspcayenne pepper
  9. Salt to taste

Cooking Instructions

30-35 minutes including prep
  1. 1

    Heat the oil in a large saucepan or stock pot and gently fry the onion for 3 minutes, stirring only to avoid sticking.

  2. 2

    Add the garlic and fry for another 1-2 minutes or until the onion is softened, stirring occasionally.

  3. 3

    Add the potato, carrot and stock. Stir well and bring to the boil.

  4. 4

    Reduce to a simmer, add the sweetcorn and stir gently but thoroughly. Cover and simmer for 20 minutes. Stir very occasionally.

  5. 5

    Season to taste: I always add the cayenne pepper but you may decide to omit the salt if you’ve used a stock cube or powder. Whizz to desired consistency and serve piping hot with your choice of bread.

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John A
John A @JohnA
on
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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Comments (6)

Foodiegeektrish
Foodiegeektrish @Trish
I didn't blend mine as I like a little bite in my soups I added lentils this gave it a smooth texture

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