Chilled lemongrass and sweetcorn soup recipe
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 and 1 hour to cool
- 206 calories / serving
- Gluten-free
- Vegetarian
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 hot vegetable stock
- 325g (11oz) frozen sweetcorn kernels
- 60ml (4tbsp) half-fat crème fraîche
To serve
- naan bread (optional)
Each serving contains
- Energy
- 865kJ 206.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 2.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 22.7gProtein 7.8gFibre 2.7g
Method
- 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.
- Pour over the milk and vegetable stock, then add the sweetcorn. Bring to the boil, then simmer for 5 minutes.
- Using a slotted spoon, remove a few tablespoons of sweetcorn and set aside. Blitz the soup in a blender until smooth.
- Leave the soup to cool, then place in the fridge to chill for 1 hour (or serve warm if preferred).
- Divide the soup between four bowls and swirl through the crème fraîche.
- 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.
