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Corn and Sweet Potato Soup

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Serves: 6
15ml / 1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chilli, seeded and finely chopped
1.75 litres / 3 pints vegetable stock
10ml / 2 tsp ground cumin
1 medium sweet potato, diced
1/2 red pepper, finely chopped
450g / 1 lb corn kernels
salt and ground black pepper
lime wedges, to serve

Heat the oil and fry the onion for 5 minutes until softened. Add the garlic and chilli and fry for a further 2 minutes. In the same pan, add 300ml / 1/2 pint of the vegetable stock. Bring to the boil and simmer for 10 minutes.

Mix the cumin with a little stock to form a paste and then stir into the soup. Add the diced sweet potato, stir and simmer for 10 minutes. Season and stir again. Add the pepper, corn and remaining stock and simmer for 10 minutes. Process half of the soup until smooth and then stir into the chunky soup. Season and serve with lime wedges for squeezing over.

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