Creamy sweetcorn and coriander soup

Serve chilled or hot, topped with fresh coriander leaves and chilli flakes.
recipe, soup, vegetables

Recipe from: 14 October 2015
Preparation time: 10 min
Cooking time: 25 min


  • 30
  • 6
    leeks, finely chopped
  • 2
    garlic, crushed
  • A pinch of smoked dried chilli flakes (or more)
  • 750
    frozen sweetcorn
  • 750
    prepared chicken or vegetable stock
  • 125-250
    fresh cream
  • handful
    of fresh coriander
  • Freshly milled salt and pepper to taste
  • Fresh coriander and chilli flakes for garnish
Servings: Change Serving



In a large heavy based saucepan, heat the butter until foaming then add the leeks, garlic and chilli and saute until softened and fragrant.

Add the corn and saute with the leeks for a minute. Now add the stock, cover and simmer for 25 minutes.

Place the corn and stock mixture into a blender ( I find a smoothie blender works well) and blitz until as smooth as you can get it. Add the coriander and cream and blend once more until well combined and smooth.

Place a large sieve over a large bowl or clean pot and pass the soup through the sieve. Discard all the fibrous bits that are left in the sieve. You should have a beautiful smooth soup in the bowl.

Season to taste with salt and pepper.
Serve chilled or hot, topped with fresh coriander leaves and chilli flakes.

Add  15 ml miso paste to the butter to create another savoury note in the soup
Finish off with a squeeze of fresh lime juice.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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Read more on: recipe  |  vegetables  |  soup


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