Description
This Homemade Sweet Corn Soup Recipe is a flavorful and comforting dish perfect for any time of year. The soup is creamy and rich, topped with a zesty salsa for an extra burst of freshness.
Ingredients
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Main Soup Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 stick celery, chopped
- 1 clove garlic, minced
- 100 g potato, peeled and chopped into 1cm cubes
- 500 g sweetcorn, fresh or frozen (reserve some for salsa topping)
- 1/2 tsp chilli, chopped
- 1 tsp thyme, fresh thyme chopped
- 1/2 tsp smoked paprika
- 700 ml vegetable stock or chicken stock
- 1 lime, juice used in soup
Salsa Topping:
- 1 tomato, chopped
- 1 tsp chilli, cut into rings
- 1 tsp chives, chopped
- 1 tsp thyme, chopped
- 1 tsp coriander, chopped
- 2 tbsp Greek yogurt
Instructions
- Saute Vegetables: Saute onion, celery, garlic, and other ingredients (except stock and lime juice) for 5 minutes.
- Cook Soup: Add stock and lime juice, bring to a boil, then simmer for 20 minutes until the potato is tender. Season to taste.
- Blend: Use a stick blender to puree the soup until smooth.
- Prepare Salsa Topping: Mix reserved corn with other salsa ingredients.
Notes
- You can use fresh or frozen corn for this recipe.
- The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Serve with salsa, hot sauce, or sriracha and a squeeze of lime juice.
- This recipe serves 4; adjust quantities for more servings.