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- Sweetcorn, Ginger & Lemongrass Soup with…
Ingredients
- 500g frozen sweetcorn
- 500ml vegetable stock
- 400ml coconut milk
- 1 red onion, peeled and roughly chopped
- 2 sticks celery, chopped
- 4 cm fresh ginger root, peeled and roughly chopped
- 4 sticks lemongrass, outer skin removed and finely chopped
- 50ml extra virgin olive oil, for the Thai basil oil, plus 2tbsp for the soup
- 25g fresh Thai basil
Method
Step 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.
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