Corn soup with spicy coriander drizzle
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
With pops of flavour from lime juice, jalapeño and fresh coriander, this creamy, sweet corn soup is an irresistible treat for the taste buds and makes a lovely light lunch.
Ingredients
Corn
800 g, fresh or thawed, frozen kernels
Green shallot(s)
2 individual, white and green parts separated
Vegetable stock
2 cup(s), (500ml)
Lime juice
2 tsp
Light sour cream
⅓ cup(s), (80ml)
Ground cayenne pepper
1 pinch
Oil spray
1 x 3 second spray(s)
Fresh coriander
½ cup(s), leaves
Jalapenos
1 individual, fresh chilli, halved, deseeded
Olive oil
2 tsp
Lime juice
2 tsp
White sugar
½ tsp
Instructions
1
Reserve 1 cup of the corn kernels in a small bowl and set aside. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook remaining corn kernels and white parts of shallots, stirring, for 2-3 minutes, until softened slightly. Stir in stock and ½ cup (125ml) water. Bring to the boil. Boil for 5 minutes. Remove from heat and set aside for 5 minutes.
2
Meanwhile, to make spicy coriander drizzle, place all ingredients in a small food processor. Add 1 tablespoon water and ¼ teaspoon salt and process to form a smooth purée.
3
Set a sieve over a large bowl. Press corn mixture through sieve using the back of a large spoon. Discard any corn solids remaining in sieve. Return corn mixture to same saucepan over low heat. Add lime juice and sour cream. Cook, stirring, for 1-2 minutes, until combined and hot. Stir in reserved corn kernels.
4
To serve, ladle soup into 4 serving bowls. Garnish with a swirl of spicy coriander drizzle and sprinkle with cayenne.
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