Corn and Coconut Soup

    1 hour

    This is an Italian-inspired corn and potato soup but the addition of coconut milk makes it truly special and creamy.

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    Serves: 6 

    • 1 tablespoon stock powder
    • 2 bay leaves
    • 3 allspice berries
    • 1/2 teaspoon pepper
    • 4-5 potatoes, peeled and cubed
    • 1 tin corn kernels, drained
    • 1 dried chilli, diced
    • 4 cloves garlic, diced
    • 500g passata
    • 1 tin coconut milk
    • sour cream, to serve
    • basil leaves, to garnish

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Half fill a large saucepan with water and add stock powder, bay leaves, allspice and pepper. Simmer 10 minutes then remove the bay leaves and allspice.
    2. Add the potatoes and corn. Simmer 20 minutes. Add chilli, garlic and passata and bring to a simmer. Cook a few minutes.
    3. Puree the soup in a blender, return to the pot and add the coconut milk. Reheat, then serve with a dollop of sour cream and fresh basil.

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