Chilled lemongrass and sweetcorn soup recipe

1 rating

Make a batch of this wholesome, chunky soup filled with aromatic lemongrass paste, fiery red chillis, fresh ginger and gold kernels of sweetcorn. It's great as a healthy lunch or light dinner, best served with warmed naan bread. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook, 1 hr to cool
  • 206 calories / serving
  • Healthy

Ingredients

  • 15ml (1tbsp) extra virgin olive oil
  • 2tbsp lemongrass paste
  • 2 red chillies, 1 finely chopped and 1 finely sliced
  • 40g (1 1/2oz) fresh ginger, peeled and chopped
  • 500ml (17fl oz) semi-skimmed milk
  • 800ml (1 1/4pt) hot vegetable stock
  • 325g (11oz) frozen sweetcorn kernels
  • 60ml (4tbsp) half-fat crème fraîche

To serve

  • naan bread (optional)

Each serving contains

  • Energy

    865kj
    206kcal
    10%
  • Fat

    10g 14%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 22.7g Protein 7.8g Fibre 2.7g

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the lemongrass paste, chopped chilli and ginger and cook gently for 15 seconds.
  2. Pour over the milk and vegetable stock, then add the sweetcorn. Bring to the boil, then simmer for 5 minutes.
  3. Using a slotted spoon, remove a few tablespoons of sweetcorn and set aside. Blitz the soup in a blender until smooth.
  4. Leave the soup to cool, then place in the fridge to chill for 1 hour (or serve warm if preferred).
  5. Divide the soup between four bowls and swirl through the crème fraîche.
  6. Season, then garnish with the reserved sweetcorn and sliced chilli. Serve with warmed naan bread, if liked.

See more Soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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