Sweetcorn and Chilli soup


  • 1 large onion, sliced
  • 1 tbs olive oil
  • 3 garlic cloves
  • 1 tbsp coriander seeds, crushed
  • 4-5 sweetcorn cobs
  • 1 bunch fresh coriander
  • 1 green chilli, finely chopped
  • Around ¾ litre veg stock


Cook the onion in a splash of olive oil until softened. add the garlic and crushed coriander seeds. Cut the kernals off the cobs, and add to the garlic. Cook for another 5 minutes. Finely chop the coriander stalks and add them to the pot along with the chilli. Add enough stock to cover. Simmer for 20 minutes. Then whizz the soup. You may need to add some more stock if the soup is too thick, then sieve to give a smooth soup and garnish with the fresh coriander leaves.

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