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Sweet and spicy tastes, how you make life so much better.  Sweet things like chocolate, sugar and fruit all delight my taste buds (and give me a sugar high!), while spicy food is exciting, exhilarating and it has tonnes of health benefits, from lower blood pressure to increased serotonin to keep you in a better mood.

Add these together and I’m just a really happy person all the time!  Is it any wonder I love chilli chocolate so much!

So, here is my attempt at a sweet/spicy fusion – sweetcorn soup.  This is a sweet, creamy soup with a bit of a Mexican kick to it.  It is at it’s best sprinkled with some cheese and tortilla chips.

SPICY SWEETCORN SOUP

  • Splash of olive oil
  • 1 onion
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/4 tsp cumin
  • 1/4 tsp dried coriander leaf
  • 1/4 tsp ground coriander
  • 1/4 tsp oregano
  • 1 tin sweetcorn (326g can)
  • 1/2 chicken stock cube (or vegetable stock cube if you’re vegetarian)
  • 2 cups boiled water
  • 1/2 cup milk/ cream
  • Salt and pepper to taste

Method:

  1. Heat about a tsp of oil in a medium sized saucepan over medium heat.
  2. Chop the onion and add it to the pan.  Cook for about 3-4 minutes or until the onion begins to brown and becomes translucent.
  3. Add the herbs and spices and fry for an additional 30 seconds, stirring continuously so that they do not burn.
  4. Take the pan off the heat.  Add the 1/2 stock cube to the 2 cups of just boiled water and add to the saucepan with the onion mix.
  5. Place the saucepan back on the heat and bring to a boil.
  6. Add the sweetcorn (drain first) and milk and bring back to the boil.
  7. Blend using a handblender or in batches in a blender.
  8. Season with salt and pepper to taste.
  9. If you prefer a thinner soup add more water or milk.

Variations:

  • Add more chilli powder or maybe some chopped fresh chillies if you can handle the spice
  • Top with smashed up tortilla chips and cheese
  • Top with some chopped fresh coriander

Enjoy!

Jenna x

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