Corn, potato and pea soup
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Preparation time:
15 minutes
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Cooking time:
25 minutes
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Total time:
40 minutes
Ingredients
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2 tbsp Olive oil
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1 Onion, chopped
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2 tsp Ground cumin
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1 Large green chilli
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600g Potatoes, peeled, diced
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1 litre Chicken stock
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300g Sweetcorn kernels
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150g Peas
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1 Lime, juice
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2 tbsp Chopped coriander
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2 Salad onions, sliced
Method
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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.
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Add the potato and stock; bring to the boil. Reduce the heat and simmer for 10 minutes, until the potatoes are tender.
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Blend about half of the soup, ideally using a stick blender in the pan. Add the corn and peas and simmer for 4 minutes.
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Season with sea salt, freshly ground black pepper and lime juice, to taste. Serve garnished with the chopped coriander and sliced salad onions.
Comments
Glossary
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Black pepper
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Blend
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Boil
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Chicken
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Chilli
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Coriander
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Cumin
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Heat
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Kernel
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Lime
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Oil
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Olives
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Onion
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Peas
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Pepper
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Potatoes
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Reduce
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Salt
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Season
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Seeded
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Simmer
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Stock
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Sweetcorn
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Tender
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This recipe was first published in September 2009.
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