The BBC Good Food logo
Curried sweetcorn soup

Curried sweetcorn soup

By
A star rating of 4.8 out of 5.12 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal393
fat28g
saturates16g
carbs22g
sugars9g
fibre5g
protein11g
salt1g
Advertisement

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large onion , finely chopped
  • 2 crushed garlic cloves
  • 1 red or green chilli , chopped
  • 1 carrot , peeled and finely chopped
  • 1 celery stick , finely 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
  • coriander leaves
  • green chilli slices

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.

Goes well with

Recipe from Good Food magazine, January 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content