This easy spiced corn soup is a delicious way to warm up this winter. Serve with polenta muffins for a filling meal for the family.
- Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic and cook until slightly softened but not browned. Add the corn, potato, cumin, coriander, lime leaves, stock and coconut milk. Season well with salt and pepper. Increase heat to high and bring to the boil, then reduce heat to low and simmer, covered, for 15 minutes. Set aside to cool slightly. Remove and discard lime leaves, then blend the soup in batches. Return the soup to the saucepan, add the cream and heat through (do not allow to boil at this stage).
- Drizzle with sweet chilli sauce and serve with polenta muffins.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set