Whilst it may not be one of the worlds’ most classic combos, sweetcorn and spice is one of my absolute favourites. Maybe it’s the nod to Mexican cuisine, maybe it’s just the fact I’m a chilli addict (truth!) – but this chunky soup is one of my all time favourites, and not only is it quick and simple to make, but it freezes brilliantly for anyone who loves keeping healthy home cooked food ready to go in the freezer. You can also control the level of spice you add – I love the heat but just a nod to the super spicy will still elevate this chunky comfort classic.
2 x medium onions, diced
2 x garlic cloves, chopped
6 x medium carrots, peeled and sliced
Large tin of sweetcorn, drained
350ml vegetable stock
Tbsp fresh chopped or dried coriander
Salt and pepper to taste
Jalapeño peppers to taste (I usually add 6-8 large slices to make it hot, but you control the heat with this one!)
Oil to fry
In a large saucepan, heat a tbsp of oil – I used olive. Then add then onion and garlic and fry for 2-3 minutes until clear. Add the sliced carrots and fry for another 2-3 minutes, trying not to let the onion brown too much. Add the vegetable stock, bring to the boil and then reduce heat to gently simmer. If carrots/onions are not covered by the liquid, add a little more water and do not allow to boil off completely. Add salt/pepper to taste. When carrots are starting to soften, add the tin of drained sweetcorn and stir well. Allow to cook for 2-3 minutes and then add the coriander and jalapeños. As mentioned in the ingredients, add as many as will work for your personal taste! Cook for a couple more minutes, at least half of the liquid should have evaporated.
Remove pan from the heat, and either use a stick blender in the pan, or pour contents into a food processor and blitz. The soup should be smooth but thick – if it resembles more of a puree, add more water and blend again. If eating immediately, return to the pan and heat back up for a minute or so, or allow to cool completely before storing in the freezer. As the chilli tends to develop in flavour, I normally make the soup a few hours ahead (sometimes even the night before) and the reheat when ready to serve.
If you like a little creaminess, you can drizzle with vegan cream once the soup is in bowls ready to serve – I find Oatly works well. I like to enjoy with rye bread but any will make a great accompaniment.
A perfect working from home lunch, easy supper when you get in late, or great freezer emergency meal – let me know how you get on with this one. And of course how many jalapeños you use!