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October 10, 2019

Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices

 

Autumn is here!

We love autumn. It’s that time of year when we start to curl up a little more with warm teas, hot buttered breads & scones, around hot fireplaces. Candles adorn the mantelpieces, and meals seem to stretch a little longer into the warmth of the evening. Outside it gets cooler fresher, and there's that early morning nip in the air.

It’s at this time of year I tend to fall victim to the difficulties of getting out of bed “so early” -when its dark! I end up searching in the back of the cupboards for the vacuum flasks carefully hidden last year, so that I might enjoy a nice warm drink on the way to work…… Its with that in mind, that brought me to the idea of taking warm food to work with me. Having a warm flask of food is such a great idea. No matter how cold it is outside, I can eat a warm meal on the go…

I found this recipe by chance, and made a few tweaks here and their to improve it. I’ve always been interested in spices and blends, and this soup is bursting with the rich flavour of madras spice. No chilli heat here please! Together with the ginger they bring a perfectly blended warmth that had me reaching for more quite quickly. With a splash of lime, this burst of tangy citrus finishes this wonderfully spiced meal -just in time for work. At only 30mins to make, it’s really quick to prepare. You can even make it in advance! 

Try it in one of our food flasks and enjoy whenever you are next out and about.

 

Ingredients

Sweetcorn & Ginger Soup

  • 650g sweetcorn

  • 25g peeled ginger (cut finely)

  • 3 cloves garlic (finely cut)

  • 2 tbsp tumeric

  • 2 tbsp madras curry powder (darker and richer version)

  • 400ml coconut milk

  • 650ml stock (chicken or vegetable)

  • 2 tbsp sunflower oil

  • salt & pepper to taste

 

Spiral dressing

  • 3-4 tbsp sunflower oil

  • generous squeeze lime juice

  • 2 tbsp madras curry powder (darker and richer version)

  • salt & pepper to taste

Total Time

Prep: 30 min.

Makes / Serves 4-6

 

Method

eSeasons Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices

Sweetcorn & Ginger Soup

1. Weigh out and prepare all the ingredients for the soup base before you begin.

 

(from above)
  • 650g sweetcorn
  • 25g peeled ginger (cut finely)
  • 3 cloves garlic (finely cut)
  • 2 tbsp tumeric
  • 2 tbsp madras curry powder (darker and richer version)
  • 400ml coconut milk
  • 650ml stock (chicken or vegetable)
  • 2 tbsp sunflower oil
eSeasons Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices
eSeasons Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices

2. Finely chop the ginger and the garlic. Add to a heavy pan with the sunflower oil. Allow to sweat a little. 

3. Add to this the tumeric, madras curry powder, salt and pepper. Cook the spices for 1-2 mins taking care not to burn. 

4. Add the rest of the ingredients: stock, coconut milk, sweetcorn, salt & pepper and cook for 5 minutes.

5. Blend these ingredients directly in the pan, (or a suitable container) with a hand blender.

 

 

Our 2 Tier Bento Collection

 

 

Spiral dressing

1. Place the oil and madras curry powder into a pan. Heat and allow to foam slightly. 

2. Now you are ready to serve. 

 

(from above)
  • 3-4 tbsp sunflower oil
  • generous squeeze lime juice
  • 2 tbsp madras curry powder (darker and richer version)
  • salt & pepper to taste
eSeasons Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices

 

You're Finished! 

Serve into individual serving dishes. Drizzle the spiral dressing to the top with a swirl. Squeeze a little lime juice onto each, and then add salt & freshly ground black pepper to taste.

Enjoy! 

 

eSeasons Sweetcorn & Ginger.. Autumnal Warming Soup with Indian Spices

Try taking this in one of our Food Flasks.

The great thing with our food flask, is that you can serve directly into it, ready to enjoy a delicious hot soup later on that morning. It comes with its own serving bowl, and spoon. All you need, is a few minutes to enjoy.

Take it to work or school, or just out for a picnic. This great recipe will taste amazing wherever you go.   


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