Curried sweetcorn soup
By Cassie Best
Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days
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Prep:15 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 393
-
fat 28g
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saturates 16g
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carbs 22g
-
sugars 9g
-
fibre 5g
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protein 11g
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salt 1g
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 2 crushed garlic cloves
- 1 red or green chilli, chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 1½ tsp ground turmeric
- 1½ tbsp mild or medium curry paste
- 1 chicken or vegetable stock cube
- 50g red lentils
- 400ml coconut milk
- 800ml boiling water
- 250g frozen sweetcorn
- halved soft-boiled egg
- coriander leaves
- green chilli slices
Method
Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.
