Sweetcorn fritters with eggs & black bean salsa
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings – save half for another day if you're following our Healthy Diet Plan
Fresh tomato soup with cheesy cornbread
Serves 4
Easy
Prep:
Cook:
This bread, using wholemeal flour and polenta, is easy to make, full of flavour and pairs perfectly with a smooth soup. It packs in three of your five-a-day, too
Skip to ingredients
For the bread
- 40g wholemeal self-raising flour
- 85g ground polenta
- 1 tsp baking powder
- 40g mature cheddarfinely grated
- 1 tsp smoked paprika
- 3 spring onions(35g), finely sliced
- 1 green chillideseeded, finely sliced
- 1 large egg
- 125ml milk
For the soup
- 2 tsp rapeseed oil
- 3-5 sticks celery(165g), finely chopped
- 2 onionschopped
- 4 carrots(320g), diced
- 325g floury potatoesgrated
- 500g tomatoeschopped
- 4 tsp vegetable bouillon powdermade up to 1 1/2 litre with boiling water
- 3 tbsp tomato purée
- 2 large garlic clovesfinely grated
- flat-leaf parsleychopped, to serve
Nutrition: per serving
- kcal406low
- fat14glow
- saturates4g
- carbs53g
- sugars17g
- fibre14g
- protein13g
- salt1g
Method
step 1
First, make the bread. Heat oven to 200C/180C fan/gas 6 and line the base of a non-stick 500g loaf tin with baking parchment. Tip the flour, polenta and baking powder into a bowl with half the cheese, the paprika, onions and chilli, then toss together. Add the egg and milk and mix well. Turn out into the tin and top with the remaining cheese. Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean.
step 2
To make the soup, heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.
step 3
Remove from the heat and blitz until smooth with a hand blender. If you're following our Healthy Diet Plan, spoon half the soup into two bowls and scatter with parsley. Cool, then chill the remainder for another day and wrap the remaining bread in foil and store in the fridge for up to three days. Reheat the soup in a pan or microwave, and slice and toast the bread before serving.
