Serves
8
Sweetcorn, Courgette and Chard Creamy Soup
A lovely creamy, spicy and chunky soup. Great batch cook recipe and can be tried with different green veg. Blend it up as smooth or as chunky as you like.
Ingredients
- 4 sweetcorn cobs, husks removed
- Few sprigs of fresh thyme
- 5 stalks of parsley
- 2 bay leaves
- 4 tbsp bouillon powder
- 1.5 litres water
- 2 tbsp olive oil
- 1 onion, chopped
- 800g courgette, chopped
- 180g chard, stalks and leaves chopped
- 160ml coconut cream
- 1/2 tsp cayenne pepper
- Juice from 1 lime
Directions
- Cut the kernels away from the cobs using a knife and set the kernels aside.
- In a very large saucepan add the cobs, thyme, parsley, bay leaves, bouillon powder, and the water and bring to a boil and reduce to simmer.
- In a deep frying pan add 1 tbsp olive oil and the onion. Stir on high heat for a few minutes and add the sweetcorn kernels. Cook for a few minutes more without browning and add contents of the pan to the stock pan.
- Add another 1 tbsp of oil and add the courgette and cook stirring the whole time for 4-5 minutes until the courgette starts to soften, then add to the main pan.
- Add the remaining oil and chard into the frying pan and cook for a few minutes, then add to the main pan and stir.
- Simmer for 10 minutes or until all veg is cooked through.
- Using tongs take out the 4 cobs and discard.
- Using a hand blender, blend until chunky or smooth or to your liking.
- Then stir in the coconut cream, cayenne, lime juice and season very well with salt and pepper.
- Serve.
- Kcal: 170
- Protein: 5.3g
- Fat: 9.8g
- Carbs: 13g
- Fibre: 3.2g
