Sweetcorn and Chilli Soup (Melissa Tan)
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- Olive August 2010 - Sweetcorn and chilli soup with cornbread
To Cook (Serves 4)
- 1 large onion, sliced
- Oil
- 3 garlic cloves
- 1 tbs coriander seeds, crushed
- 5 sweetcorn cobs, kernels cut off
- 1 bunch coriander, stalks finely chopped
- 1 chilli, diced
- 1 chicken stock cube
- Soften the onion in oil. Add the garlic and coriander seeds. Add the corn kernels and cook for another 5 minutes.
- Add the coriander stalks and chilli. Add enough water to cover, 1 chicken stock cube and simmer for 20 minutes.
- Blitz with a stick blender and garnish with coriander leaves.