Corn & Curry Soup

imageThis soup recipe was taken from My Family Kitchen by Sophie Thompson. It’s another quick and easy one that works perfectly!! I used frozen sweet corn only because my freezer doesn’t have much more than corn,peas & ice cream in it!!!!

I used hot chilli powder because I couldn’t locate the medium in my untidy larder! (next job to do) so because of this I used 1tsp instead of 2. I warned my husband (taste tester) just as well I did because after the first spoon full he asked me if I was trying to kill him!! Oops … I liked it!!!!! So maybe stick to medium chilli powder, unless like me you like a bit of heat!

The other thing I always use where possible is frozen chopped onions. I’ve tried every trick and old wives tale over the years and nothing stops the pain and tears!!! They work perfectly in soups, spagbol, casseroles etc. These are another freezer essential.

This soup is easily doubled.

serves 4

  • 3 tomatoes
  • 1tbsp veg oil
  • knob of butter
  • 1 onion, chopped
  • 1 tbsp plain flour
  • 2 tsp med curry powder
  • 2 tsp tomato purée
  • 500ml hot chicken or vegetable stock
  • 250ml whole milk
  • 125g fresh or frozen sweet corn
  • salt & pepper

First skin the tomatoes. ( score & hot water method)

Heat the oil and butter in a large pan and sweat the onion for about 5-10 minutes. When soft add the flour, curry powder and tomato purée stirring for a couple of mins. Add the stock, milk, sweet corn and chopped tomatoes and bring to a simmer. Cover and cook over a low heat for about 20-30 mins.

Blend the soup until smooth using a stick blender. Season to taste.

Delicious with crusty bread.

Enjoy x

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