zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Corn, potato and pea soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Corn, potato and pea soup

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

    Serves: 4

    Ingredients

    • 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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary