Spiced corn soup with polenta muffins

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.

Recipe «Spiced corn soup with polenta muffins» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek, white part only, chopped, 1 stick celery, chopped, 2 garlic cloves, crushed, 2 1/2 cups drained canned corn , 1 potato, peeled, chopped, 1 tsp ground cumin, 1 tsp ground coriander , 2 kaffir lime leaves, 750ml chicken stock, 140g can coconut milk, 125ml cream, Sweet chilli sauce, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 leek, white part only, chopped 
• 1 stick celery, chopped 
• 2 garlic cloves, crushed 
• 2 1/2 cups drained canned corn 
• 1 potato, peeled, chopped 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 2 kaffir lime leaves 
• 750ml chicken stock 
• 140g can coconut milk 
• 125ml cream 
• Sweet chilli sauce, to serve 

Instructions

1. 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).
2. Drizzle with sweet chilli sauce and serve with polenta muffins.