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Sweet Chilli Corn Soup

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Sweet Chilli Corn Soup

The perfect sweet chilli corn soup recipe with a picture and simple step-by-step instructions.

  • 600 g Canned corn kernels
  • 1 tsp Salt
  • 6 tbsp Sunflower oil
  • 4 bag Yogitea Sweet Chili
  • 1 Red chilli pepper
  1. Cover the corn with water, add salt and bring to the boil. Let simmer for 5 minutes.
  1. Heat the oil, the contents of the tea bags and the chopped chilli pepper in a pan (do not let it get too hot!) For 5 minutes, stirring occasionally
  1. Puree the corn with water, add a little more water if necessary. Stir in 4 tablespoons of spice oil and puree again. If necessary, season to taste with salt and pepper.
  1. If you want the soup to be completely “smooth”, pass it through a fine sieve.
Dinner
European
sweet chilli corn soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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