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    Corn, potato and pea soup

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    Corn, potato and pea soup

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 tbsp Olive oil
    • 1 Onion, chopped
    • 2 tsp Ground cumin
    • 1 Large green chilli
    • 600g Potatoes, peeled, diced
    • 1 litre Chicken stock
    • 300g Sweetcorn kernels
    • 150g Peas
    • 1 Lime, juice
    • 2 tbsp Chopped coriander
    • 2 Salad onions, sliced


    1. Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes, or until soft, stirring occasionally. Add the cumin and the seeded and chopped chilli; season with salt. Cook for another 2 minutes, stirring.
    2. Add the potato and stock; bring to the boil. Reduce the heat and simmer for 10 minutes, until the potatoes are tender.
    3. Blend about half of the soup, ideally using a stick blender in the pan. Add the corn and peas and simmer for 4 minutes.
    4. Season with sea salt, freshly ground black pepper and lime juice, to taste. Serve garnished with the chopped coriander and sliced salad onions.

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