Save time by preparing the corn stock in advance and freezing it in portion-sized containers. To prepare the soup, simply thaw the stock, add fresh corn kernels and continue with the recipe as instructed
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 105 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 386 |
| Fat | 10.8g |
| Saturates | 1.9g |
| Protein | 10.4g |
| Carbs | 72.3g |
| Sugars | 7.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHold each ear of corn upright and carefully slice off the kernels using a sharp knife. Set aside the kernels.
Chop the leek, lemongrass and celery. Crush the garlic clove. Slice the ginger. Add these to a large pot along with the peppercorns and water. Bring the mixture to a boil over a medium-high heat. Once boiling, reduce the heat to low, cover the pot and let the stock simmer for approx. 1 hour.
Strain the stock through a fine mesh sieve or cheesecloth into a large bowl. Press down on the solids to extract all the flavourful liquid. Place the corn stock back in the pot along with the corn kernels and cook for approx. 20-25 minutes, or until the sweetcorn is tender.
Using a hand blender or a regular blender, purée the soup until it’s smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending and work in batches, if necessary. Season the soup with salt and pepper.
Ladle the soup into bowls. Top with the olive oil, fresh coriander leaves and freshly ground black pepper. Serve immediately.
