Spicy sweetcorn soup with popcorn recipe

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 425 calories / serving
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spicy sweetcorn soup with popcorn (h)

Melt the butter in a casserole dish and brown the onion for 5 minutes, stirring. Add corn and diced potatoes, cayenne and paprika. Cook for 3 minutes over medium heat. Add the peppers and stock and bring to boil. Reduce heat and simmer for 20 minutes.

Liquidize the soup and stir in the cream. Taste and adjust seasoning as necessary.

Garnish with coriander leaves, pepper slices and a few sweetcorn kernels and serve immediately.

  • Ingredients

  • 440g sweetcorn, drained
  • 1 onion, finely chopped
  • 2 potatoes, finely chopped
  • 50g butter
  • 1L (2.2pts) chicken stock
  • 50g salted popcorn
  • 200ml (7fl.oz) heavy cream
  • ½tsp cayenne pepper
  • 2tsp paprika
  • 1 sprig of coriander
  • 1/2 small red pepper finely sliced
  • salt
  • pepper
  • Energy 1770kj 425kcal 21%
  • Fat 30g 43%
  • Saturates 16g 81%
  • Sugars 10g 12%
  • Salt 2.3g 42%

of the reference intake
Carbohydrate 35.3g Protein 4.8g Fibre 3.3g


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