Sweetcorn, Ginger & Lemongrass Soup with Thai Basil Oil
By OcadoLifeA soup that has the scent of summer. Just add a slice or two of sourdough.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 500 g of frozen sweetcorn
- 500 ml of vegetable stock
- 1 red onion, peeled and roughly chopped
- 2 sticks of celery, chopped
- 4 sticks of lemongrass, outer skin removed and finely chopped
- 50 ml of extra virgin olive oil, for the Thai basil oil, plus 2tbsp for the soup
- 25 g of fresh thai basil
- 400 ml of coconut milk
- 4 cm of fresh ginger root, peeled and roughly chopped
Method
5 stepsStep 1
Put 2tbsp olive oil in a deep saucepan along with the onion, celery, ginger and lemongrass. Gently sauté for 5 mins.
Step 2
Add the sweetcorn with the stock and coconut milk. Season, bring to the boil then turn down to simmer for 15 mins.
Step 3
Meanwhile, make the basil oil by blitzing the basil leaves and 50ml olive oil together with a little salt and pepper. Save a few basil leaves to garnish.
Step 4
Remove the soup from the heat and, using a stick blender, pulse until smooth.
Step 5
Serve into bowls, finish with a drizzle of the basil oil and scatter over any extra leaves. Serve with sourdough bread.