Description
Somewhere between a soup and a curry, this Curried Sweetcorn Soup brings cozy warmth in every spoonful. It’s rich, a little spicy, and made with simple pantry ingredients; perfect for chilly nights when you want comfort with a little kick.
Ingredients
Units
Scale
- 1 packet (300g) leeks, trimmed and sliced
- 4cm knob fresh ginger, finely chopped
- 3 garlic cloves, chopped
- 1 packet (500g) button mushrooms, halved
- 1 can (400g) sweetcorn kernels, drained
- 2-3 tbsp mild curry powder
- 3-4 cups vegetable or chicken stock (depending on how thick you like it)
- 1 can (400ml) coconut milk
- Salt and milled black pepper, to taste
- A handful of fresh coriander, chopped (for serving)
- 1 red chili, sliced thinly (optional, for heat)
- Ciabatta bread, roti, or naan for serving
Instructions
- Heat a splash of oil in a large pot.
- Toss in the leeks (300g), ginger (4cm), and garlic (3 cloves).
- Sauté for a few minutes until they’re soft and smell amazing.
- Add the sweetcorn (1 can) and curry powder (2–3 tbsp).
- Stir it all together, so the corn gets coated in that warm curry flavor.
- Drop in the mushrooms (500g) and pour in your stock (3–4 cups).
- Bring it up to a gentle boil, then lower the heat and simmer for about 10 minutes, stirring now and then.
- Stir in the coconut milk (1 can), and let everything warm through for a few minutes.
- If you want a smoother texture, blitz part of it in a blender. I like to leave it a bit chunky for texture.
- Season with salt and pepper, taste, and adjust.
- Serve hot, scattered with fresh coriander and a few slices of chili if you’re into heat.
- Add warm roti, naan, or toasted ciabatta on the side for dipping.
Notes
Created, prepared, tried, and tested by Joy
