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sweet corn soup in two bowls with salsa

Homemade Sweet Corn Soup

Karon Grieve
Deliciously rich and creamy and just packed with summery flavours
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 206 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 stick celery chopped
  • 1 clove garlic minced
  • 100 g potato peeled and chopped into 1cm cubes
  • 500 g sweetcorn fresh or frozen, hold some back for the salsa topping
  • 1/2 tsp chilli chopped
  • 1 tsp thyme fresh thyme chopped
  • 1/2 tsp smoked paprika
  • 700 ml vegetable stock or chicken stock
  • 1 lime use half the juice in soup and save half lime to serve

Salsa Topping

  • 1 tomato chopped
  • 1 tsp chilli cut into rings
  • 1 tsp chives chopped
  • 1 tsp thyme chopped
  • 1 tsp coriander chopped
  • 2 tbsp Greek yogurt

Instructions
 

  • Saute the onion and celery and all other ingredients (apart from stock and lime juice) for 5 minutes
  • Add the stock and lime juice, bring to boil then simmer for 20 minutes till potato is tender, check the seasoning.
  • Whizz with a stick blender till smooth

Salsa Topping

  • Mix all ingredients (including the reserved corn) and top the top with this when serving

Video

Notes

You can use either fresh or frozen corn for this recipe.
This sweet corn soup will keep for up to 4 days in the fridge or can be frozen for up to 3 months.
Serve this sweetcorn soup either with this homemade salsa on top or simply with some hot sauce or sriracha sauce and a squeeze of lime juice.
This recipe serves 4 people just double it up for more servings

Nutrition

Calories: 206kcalCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.4mgSodium: 712mgPotassium: 552mgFiber: 5gSugar: 10gVitamin A: 1211IUVitamin C: 27mgCalcium: 38mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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