Autumn is drawing to a close and winter will be on our doorstep in no time. Before we start thinking about all things festive, we still have Bonfire Night to enjoy! Traditional foods for Bonfire Night include hotdogs, parkin and warming soups. This simple soup recipe is warming in more ways that one, with the addition of chilli powder. You can add more if you prefer to spice things up. It also just happens to be vegan
Cooking Time: Approx 35 minutes
- 400g Frozen Sweetcorn
- 140g Potatoes – Peeled and diced
- 80g Onion – Peeled and roughly chopped
- 100ml Coconut Milk
- 1 ltr Vegetable Stock
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Tumeric
- 1/2 Teaspoon Hot Chilli Powder
- 1/2 Teasppon Garam Masala
- 1 Teaspoon Pureed Garlic
- 1 Tablespoon Vegetable Oil
- Salt and pepper to season
- Fresh Coriander – Chopped for Garnishing
Make up or heat your vegetable stock, add the coconut milk and keep hot.
Heat the oil in a deep pan and cook the onion for 10 minutes until soft but not brown.
Add the garlic and spices then cook for a further 5 minute.
Add 3/4 of the sweetcorn and keep the rest to one side.
Add the potatoes and the hot vegetable stock and coconut mix.
Simmer for 20 minutes until the potatoes are tender
Blend well and then pass through a strainer.
Season to taste, add the remaining sweetcorn and warm through. Garnish with the coriander, serve and enjoy!