Curried sweetcorn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp rapeseed oil
- 1 large onionfinely chopped
- 2 crushed garlic cloves
- 1 red or green chillichopped
- 1 carrotpeeled and finely chopped
- 1 celery stickfinely chopped
- 1½ tsp ground turmeric
- 11/2 tbsp mild or medium curry paste
- 1 chicken or vegetable stock cube
- 50g red lentils
- 400ml coconut milk
- 800ml boiling water
- 250g frozen sweetcorn
- halved soft-boiled egg
- corianderleaves
- green chillislices
Nutrition: Per serving
- kcal393
- fat28g
- saturates16g
- carbs22g
- sugars9g
- fibre5g
- protein11g
- salt1g
Method
step 1
Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.
