By Apriena Jugoo Pummer. Are you looking for a delicious meat-free soup to enjoy with your family? Try our Mexican sweetcorn soup recipe. Made using caramelised onions seasoned with aromatic flavours and delicious McCain Sweet Corn that is allowed to cook. Blended with vegetable stock until smooth. Placed on a pot with cream and topped with cheese and garnish. Convenient and ready in minutes. Partner content with McCain.
|1||onion — diced|
|4 cloves of||garlic — crushed|
|1 tsp||chilli powder|
|1 tsp||smoked paprika|
|salt and black pepper|
|750 g||McCain Sweet Corn|
|3 cup||vegetable stock|
|cheddar cheese — for garnish|
|coriander — chopped, for garnish|
|chillies — for garnish|
Heat butter in a large pot over medium heat.
Add onions and allow to caramelise.
Once the onions are browned, add the crushed garlic, chilli powder, cumin, smoked paprika, salt and pepper. Mix well then add the frozen McCain Sweet Corn.
Allow to cook on medium to high heat for 10–12 minutes.
Remove half the corn mixture and add to a blender with the vegetable stock. Blend until smooth.
Return the blended mixture to the pot and add the cream and seasoning.
Garnish with cheese, chopped coriander and chillies, and enjoy!
Recipe by Apriena Jugoo Pummer.