Regular soup? No chance. Let's make this luxurious corn soup with coconut milk, which will fill you up beautifully. The secret to the perfect taste is caramelising the corn slightly with ghee and high‑quality turmeric. And the last detail? We sprinkle popcorn over the top instead of croutons. Original lunch or dinner that everyone will love, ready in 30 minutes! 🌽
Nutrition (1 serving)
- 245 kcal
- 28 g carbohydrates
- 12 g fats
- 6,5 g protein
Per 4 portions
- 600 g sweetcorn
- 1 onion
- 2 cloves garlic
- 600 ml chicken broth
- 15 g ghee
- salt
- pepper
- Turmeric
- 5 g ginger
Instructions
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Heat a small amount of ghee in a pan. Add the finely chopped onion and fry until translucent. Then add the chopped garlic and finely sliced ginger.
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Add the corn and fry for several minutes with the onion, garlic, and ginger. This step is very important because the corn will become slightly caramelised and give the soup a more intense flavour.
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Add the stock. Only add as much water for the corn to be submerged. Cover the saucepan and leave it to simmer for 15 minutes, until the corn is tender.
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Blend with an immersion blender. If you want it to be super smooth, sieve it too. This will help remove any skins and leave you with an entirely smooth soup.
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Place the soup back on the hob, add the coconut milk and let it boil for a few minutes.
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Add salt, pepper and turmeric.
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Serve in a bowl. Top with popcorn (for extra crunchiness), a drizzle of olive oil, as well as chopped coriander and chilli flakes, if you want. Enjoy!
