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Roasted sweetcorn and chilli soup

Roasted Sweetcorn & Chilli Soup with Gruyere & Sage Toasties

A delicious Roasted Sweetcorn & Chilli Soup taken from the Dairy Diary 2023.



Roasted sweetcorn and chilli soup

Ingredients

Corn on the cobs 4, husks removed

Olive oil 2 tbsp

Smoked paprika ½ tsp

Leek 1, sliced

Garlic 1 clove, crushed

Red chilli 1, finely chopped

Vegetable stock 800ml (1¼ pints)

Sourdough bread 8 slices

Gruyère cheese 75g (3oz), grated

Sage leaves 8, chopped or ½ tsp dried sage

Butter for spreading

Instructions

1

Preheat oven to 200°C/180°fan/Gas 6. Put corn in a roasting tin and drizzle with 1 tbsp oil. Sprinkle over paprika and seasoning. Roast for 25-30 minutes, turning halfway through.

2

Heat remaining oil in a pan and fry leek, garlic and chilli, reserving 1 tsp chilli, for 4-5 minutes until softened. Slice off roasted corn kernels, reserving 2 tbsp, and add to the pan with the stock. Bring to a simmer and cook for 3-4 minutes. Using a hand blender, whizz mixture to a smooth soup; season.

3

Prepare cheese and sage sandwiches, buttering the outside of each slice. Place in a heated frying pan for 2-3 minutes on each side or until golden.

4

To serve, ladle into bowls and sprinkle with reserved corn kernels and chilli. Serve toasties alongside.

Nutrition Per Serving

Fibre
5.4g

Salt
2.3g

Sugar
1.3g

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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