Sweetcorn soup with chipotle and lime
Creamy sweetcorn soup with a smoky chipotle kick and bright lime.
Velvety, spoonable, and gently spiced with tender pumpkin and veg.
Finish with cool soured cream swirl and fresh coriander leaves.
soup ⏱ 30 min 220 kcal / portion 30.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- heat oil and sauté shallots garlic and celery on low for 12 min
- simmer pumpkin bay leaves lime leaves and chipotle flakes with water for 15 min until pumpkin is soft
- cook sweetcorn for 5 min
- use a slotted spoon to lift out about half of the vegetables remove and discard bay leaves and lime leaves
- blitz remaining soup until smooth then return scooped vegetables to the pot and bring to a light simmer
- stir in half the soured cream and season to taste
- squeeze lime juice into each bowl
- drop a tablespoonful of soured cream in the middle of each bowl and scatter torn coriander leaves