Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This vibrant Spicy Sweetcorn Soup is naturally sweet and wholesome, plus it’s super easy to make too! A comforting, creamy soup with an unexpected spicy kick that’s perfect for elevating your mood
Notes:
1/2 teaspoon chilli flakes will result in a medium heat, 1 teaspoon yields a spicy hot result.
For a more wholesome meal try adding some fried tofu, boiled eggs, crumbled feta, or fried bacon on top!
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 25g coconut oil or butter
- 130g potato (peeled, finely diced)
- 100g onion (peeled, chopped into 8)
- 65g carrot (peeled, finely chopped)
- 2 large cloves garlic (peeled)
- 300g frozen sweetcorn (divided in 2 halves)
- 650ml hot vegetable stock
- 60g red pepper (de-seeded, finely diced)
- 35g green pepper (de-seeded, finely diced)
- 1/4-1 tsp chilli flakes (see notes)
- 50ml coconut yogurt or cream
- 1/2-1 tsp sea salt flakes
- 1-2 tsp apple cider vinegar
- 2 tbsp fresh herbs (chopped)
Utensils
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Step 1
Add the oil, finely diced potato, onion, carrot, and garlic to jug. Select PRE-COOK, CHOP, then SAUTÉ
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Step 2
Add 150g of the frozen sweetcorn followed by the vegetable stock and chilli flakes. Select MANUAL, BLEND, LOW
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Step 3
Add the remaining ingredients except for the coconut yogurt, sea salt, apple cider vinegar, chopped herbs. Select COOK then CHUNKY SOUP
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Step 4
Once the program has finished running add the coconut yogurt, sea salt, apple cider vinegar, and chopped herbs then PULSE a couple of times until incorporated. Serve immediately. If you’d like add an extra swirl of coconut yogurt, creme fraiche, or cream
