Name: Roasted sweetcorn soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 large sweetcorn cobs; 30g melted butter or 2Tbsp olive oil; 1 small clove of garlic; 1 small leek, white part only; 1 small onion; 1 small carrot; 1 litre vegetable stock; Juice of half a lemon; For the spiced oil or butter:; ½ tsp cumin seeds; ½ tsp coriander seeds; 30g soft butter or olive oil; 1 red chilli, chopped; ½ tsp turmeric; ½ tsp paprika; 1 or 2 pinches of salt; Ground pepper to taste

Roasted sweetcorn soup

21 Oct 2015

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

I normally serve this roasted sweetcorn soup with some spiced oil or butter - but you can leave this out if you don't like spicy food. I would not put the oven on just to roast the sweetcorn cobs, but would do that part of this recipe when I'm using the oven for cooking other things anyway. The soup can be made then and there or later (even over the next couple of days). It's a very filling, very warming dish - a perfect winter warmer!

Ingredients

3 large sweetcorn cobs
30g melted butter or 2Tbsp olive oil
1 small clove of garlic
1 small leek, white part only
1 small onion
1 small carrot
1 litre vegetable stock
Juice of half a lemon
For the spiced oil or butter:
½ tsp cumin seeds
½ tsp coriander seeds
30g soft butter or olive oil
1 red chilli, chopped
½ tsp turmeric
½ tsp paprika
1 or 2 pinches of salt
Ground pepper to taste

Instructions

Preheat the oven to 200°C. Remove the husks then place the cobs on a baking sheet. Rub them with the oil or butter, season to taste. Roast them for about 30 minutes, turning them over a couple of times. When the kernels are soft and lightly browned remove them from the oven and let them cool.
Meanwhile, prepare the vegetables. Thinly slice the onions and leeks, finely chop the carrots & garlic.
Heat the remaining oil or butter in a pan, then sauté the vegetables under cover at low temperature. Add the stock and the bring to the boil.
Stand each sweetcorn cob on a plate, then using a sharp knife, cut the kernels off. When the soups starts boiling add the kernels and simmer for 5 minutes.
Meanwhile, prepare the spiced oil: dry-fry the cumin seeds and coriander seeds until fragrant, then crush them using a pestle & mortar. Add the chilli, salt, turmeric, paprika, salt and pepper, and enough butter or oil to have a textured paste.
Blend the soup until creamy. Add the lemon juice then taste it - If it's not sweet enough add a little sugar. Season to taste. If necessary reheat before serving.
Serve with a spoonful of the spiced oil/butter and some flatbread on the side if you like.