Autumn has arrived and at lunch time, I have been in the mood for something a little more warming than a sandwich, so have been opting for soup. Pret do a lovely range and last week I had a delicious corn spicy soup nearly every day. At £2.99 a pop, I started to feel a bit poor and I especially resented spending the money knowing I can make 4-6 portions for roughly the same amount. Feeling inspired, I decided to try to re-create it and I am pleased to say I did a fine job. The recipe is below.
Freezing – Freeze once cooled – defrost over night or in microwave. I like to freeze individual portions so they are ready to take to work.
1 Brown Onion
3 Cloves of garlic
1 Tablespoon Sunflower oil
3 Corn on the cobs (or 3 handfuls of frozen sweet corn)
1 Large potato
1 Inch of fresh ginger
1 Red chilli
3 Stalks of lemongrass
200ml Reduced fat Coconut milk (1/2 standard tin)
1 Litre of veggie stock
Salt and pepper to taste
- Finely slice the onion, garlic and chilli
- Peel and grate the ginger
- Alternatively use a blender to chop the above ingredients
- Heat oil on a medium heat in a large pan
- Gently sauté the onion, garlic, chilli and ginger for about 10-12 minutes until onions are translucent – being careful not to let it burn
- While this is cooking, chop the potato into little cubes and set aside
- If you are using fresh corn, slice the corn off the cob and set aside with potato retaining the cobs
- If you are using frozen corn skip the above step
- Peel and chop the ends off the lemongrass and score it several times with a knife
- Add the potato, corn and lemongrass and stock to the onion mixture
- If you have fresh cobs add these too as they will add flavour
- Bring to the boil then turn down the heat and simmer for 25 minutes
- Remove the lemongrass and corn if you used fresh corn
- Add the coconut milk and heat through
- Split the mixture in two and blend half until smooth
- Return the blended mixture to the unblended mixture and stir
- Serve – lovely with crusty bread
I have a confession. I am addicted to avocados. I spent most of my life disliking the things – now I eat a least three a week. I hear they are fattening, but it is good fat so that is fine by me.
This is my very simple guacamole recipe. I know some people like to add red onion, garlic or sour cream and by all means feel free to do that, however I use guacamole to cut through other strong flavours so I like to keep it fresh, light and zingy.
Enjoy this with my Smokey Bean Chilli recipe, quesadillas, in sandwiches or any other delicious way you can think of
1 Portion – serves 4 as a side dip
Do not freeze.
Keeps in the fridge for about 72 hours
1 x Ripe Avocado – (this will be slightly soft if pressed)
1 x Lime – Zest and juice
1 x Tomato (or 4-5 cherry tomatoes)
Salt and pepper to taste
- Slice the avocado in half
- Remove the stone
- Get a spoon and scoop out the avocado onto a chopping board
- Dice into little 1cm cubes
- Transfer avocado to a bowl
- Wash and dice the tomatoes into even smaller cubes. If you are using a whole tomato as opposed to cherry tomatoes, remove the jelly from the middle before dicing.
- Put the tomatoes in the bowl with the avocado
- Using a fine grater, grate the zest of the lime into the bowl with the avocado and tomato
- Cut the lime in half, take a fork and squeeze the juice into the bowl with the other ingredients. (If the lime feels hard, put it in the microwave for 10 seconds and it will be easier to squeeze)
- Take a fork and mush all the ingredients in the bowl with a fork until you get a texture similar to the photo.
- Season to taste