Asian-style Creamy Corn Soup
Servings: 3 people
Calories: 395kcal
Print Recipe
Add to Collection
Ingredients
- 3 cans sweet corn (ca. 14oz or 350-400g cans)
- 2 onion
- 1 red pepper *
- 2 cloves garlic
- 1 thumb ginger, fresh (or 1 tbsp ground ginger)
- 2 cups (500 ml) vegetable broth (2 cups = ½ litre)
- 2 tbsp olive oil
- 2 handfuls cilantro/coriander, fresh
- 1 pinch salt
- 1 pinch black pepper (preferably freshly ground black pepper)
Optional and highly recommended:
- 2 stalks lemongrass (or 1 tbsp ground lemongrass)
- 1 tbsp lemon juice (as an extra twist before serving)
Instructions
- Heat up the oven to 430°F/220°C.
- Drain the sweetcorn but save the liquid from the can in a separate bowl!
- Add ⅓ of the corn (without the liquid) to the baking tray. Sprinkle with some oil, salt and pepper. Put it in the oven for about 10 minutes. Stir occasionally and make sure that the corn doesn’t burn.
- In the meantime, heat up the other tbsp of oil in a pan on medium heat.
- Chop and sauté (slowly fry) the onion.
- Peel and chop the fresh ginger and add it to the onion. (If using dried ginger, hold off a moment). Stir for a minute.
- Chop the garlic and add it to the onion. On low heat, stir for about 30-60 seconds.
- If you’re using ground ginger (and optional: ground lemongrass) now’s the time to add that to the mix, and stir for about 30-60 seconds.
- Add the other 2 cans of corn (with the water/moist/broth from the can) and the liquid you’ve set aside earlier. Also add the vegetable broth and bring to a boil.
- If you’re using fresh lemongrass: Make small incisions into the lemon grass and add it to the soup. Or use a wooden spoon to smack the lemongrass a few times. You will take them out later, as a whole, so make sure that they stay in one piece.
- Let the soup simmer on low heat for about 10 minutes.
- Keep checking on your oven roasted corn. In the meantime, cut your coriander and slice your red pepper in tiny pieces. Deseed the red pepper first if you don’t like it spicy.
- Once the roasted corn is done (nicely brown, sizzling, popping here and there), add it to a bowl together with the red pepper and coriander. Mix it well.
- After ten minutes of simmering, remove the soup from the heat and blend it (a hand blender is perfect) until it’s (kind of) smooth.
- Serve the soup with a tablespoon (or two!) of the corn-coriander-red pepper mix in it.
Nutrition
Calories: 395kcal | Carbohydrates: 101g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 651mg | Potassium: 1186mg | Fiber: 12g | Sugar: 25g | Vitamin A: 2837IU | Vitamin C: 82mg | Calcium: 44mg | Iron: 3mg