Spiced corn soup with polenta muffins

Spiced corn soup with polenta muffins

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This easy spiced corn soup is a delicious way to warm up this winter. Serve with polenta muffins for a filling meal for the family.

The ingredient of Spiced corn soup with polenta muffins

  1. 1 tablespoon olive oil
  2. 1 leek, white part only, chopped
  3. 1 stick celery, chopped
  4. 2 garlic cloves, crushed
  5. 2 1/2 cups drained canned corn
  6. 1 potato, peeled, chopped
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground coriander
  9. 2 kaffir lime leaves
  10. 750ml (3 cups) Massel chicken style liquid stock
  11. 140g can coconut milk
  12. 125ml (1/2 cup) cream
  13. Sweet chilli sauce, to serve

The instruction how to make Spiced corn soup with polenta muffins

  1. Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic and cook until slightly softened but not browned. Add the corn, potato, cumin, coriander, lime leaves, stock and coconut milk. Season well with salt and pepper. Increase heat to high and bring to the boil, then reduce heat to low and simmer, covered, for 15 minutes. Set aside to cool slightly. Remove and discard lime leaves, then blend the soup in batches. Return the soup to the saucepan, add the cream and heat through (do not allow to boil at this stage).
  2. Drizzle with sweet chilli sauce and serve with polenta muffins.

Nutritions of Spiced corn soup with polenta muffins

calories: 236.61 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 18 grams carbohydrates
calories: 5 grams sugar
calories:
calories: 4 grams protein
calories: 22 milligrams cholesterol
calories: 722.85 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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