Description
What do you do when you miss the good old summer days? You grab a bag of frozen corn and make this accidentally vegan, comforting, meal to bring the summer heat. This quick and easy corn soup, spiked with zesty pickled chillies, will brighten up those winter meal times.
Ingredients
Units
For the Soup
- 1 Onion, dice finely
- 3 garlic cloves
- 2 cups frozen corn kernels, about 430g
- 1.5 Tbsp miso paste
- 500ml stock (Vegetable or chicken)
- Oil, salt and pepper as needed
For the Topping
- 100g frozen corn
- 1 large chilli
- 1 lime
- 1/2 tsp sugar
- Chilli oil (optional)
- Fresh coriander/chives or spring onions (optional)
Instructions
- To make the pickled chillies. Thinly slice the chilli and place it into a bowl. Add ½ teaspoon of sugar, a large pinch of salt, squeeze over the juice of a lime and set aside to pickle, stirring occasionally.
- In a medium-sized saucepan drizzle a tablespoon of neutral cooking oil. Add the diced onion and minced garlic into the pan over a low heat and sauté until soft and translucent, about 5 minutes.
- To make the crispy topping add the corn for the topping to the air fryer with a teaspoon of neutral cooking oil and fry at 180C for 5-10 minutes until golden brown. Alternatively, you can do this in an oven, or saute the corn in oil until crispy.
- To the onions, add the miso paste and frozen corn kernels. Add a pinch of salt and black pepper, cook for a further 5 minutes without colouring the corn, and cook until softened.
- Then, add 500ml stock and bring to a gentle simmer.
- Then pour everything into a blender and blend on high for about 5 minutes to create a smooth and fine consistency.
- You can serve this immediately but if you want a super smooth consistency you can sieve the soup, and then serve.
- Ladle the soup into bowls, top with crispy corn, pickled chillies and chilli oil and fresh herbs if using. Serve and enjoy.
- Prep Time: 5
- Cook Time: 25
- Cuisine: Asian