Organic Food Delivery

 

Sopa de Maiz (Mexican Sweetcorn Soup)

If cooking on a barbeque, leave the husk on the sweetcorn to protect and steam while cooking. If using a grill or oven, remove the husk and preheat your appliances well, to allow the corn to char. Cook until it's golden and starting to blacken. 

Heat some oil in a large saucepan and fry the onion and celery until caramelised. Add the spices, red chilli, garlic and bay leaves and stir for a few minutes. Add the potato, tinned sweetcorn kernels and stock, then season. Simmer for 20 minutes, stirring occasionally, adding more liquid if the soup starts to dry out. Remove the bay leaves, add coriander and whiz until almost smooth using a hand-blender or liquidiser. The soup should be creamy and have plenty of texture. Finally, stir in the grilled corn from the cob and simmer for 5 minutes. Taste and season well with salt, black pepper and lime juice.

Ingredients

  • 1 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 tbsp sunflower oil
  • 1 medium potato
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 bay leaves
  • 1 tbsp cumin-dry fried and ground
  • 1 tsp coriander seeds-dry fried and ground
  • 800ml vegetable stock
  • ¼ tsp paprika
  • 300g tinned sweetcorn kernels
  • 1 grilled corn on the cob Juice of
  • 1 lime
  • 3 tbsp freshly chopped coriander
  • Salt and freshly ground black pepper
organic dinner illustration

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