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Recipe - Creamed Corn Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This soup recipe is quick and can be customized to suit your own taste and available pantry ingredients.  It uses tinned creamed corn, saving the time and effort of preparing the base from scratch.

 
Ingredients

Serves 2-4

• 1 Tbsp. oil
• 1 onion, finely chopped
• 1 Tsp. garlic paste,
• 1/4 Tsp, ginger paste
• 1 cup finely chopped carrots.
• 1 cup finely chopped celery.
• 1 cup finely chopped green beans.
• 1/2 green or red chili, seeds removed and chopped
• 1 Tsp. curry powder
• 2 cups water
• 1 Tsp. chicken flavoured stock powder
• 1 x 400g can creamed corn.
• Salt and pepper to taste.
• 2 Tbsp. chopped flat leaf parsley or spring onions.

 
Method

• Sauté the onions in the oil.  Add garlic and ginger paste, carrots, celery, beans green and chilies. Sauté until the veggies start to soften.
• Add curry powder stir through until aromatic.
• Add the water and chicken stock powder.  Simmer until veggies are cooked through.
• Add the creamed corn, simmering until heated through. 
• Add salt and pepper as required to taste.
• Serve, garnished with parsley

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• If you are not a vegan you may like to serve with a dollop of sour cream
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• This recipe is quite flexible.  If you don't have all the fresh veggies (carrots, celery, green beans) you can just leave them out and you will still have a quick delicious soup.

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