Cream of sweetcorn soup with crunchy kernels

Total time55 mins

15 minspreparation time

40 minscooking time

Enjoy the sweet, velvety richness of this coconutty sweetcorn soup. Garnished with crunchy roasted corn kernels and a swirl of salted whipped cream, it is a-maize-ingly satisfying.

Ingredients

2 portion(s)

80 g

onion

30 g

butter

200 g

frozen or tinned sweetcorn

 ½ tsp

cumin

 ½ tsp

oregano

 ½ tsp

dried garlic

 ½ tsp

dried ginger

80 ml

Kikkoman Naturally Brewed Soy Sauce

400 ml

vegetable/meat stock

200 ml

coconut milk

Roasted seeds:

10 g

sunflower seeds

10 g

pumpkin seeds

5 g

chia seeds

Whipped cream:

100 ml

double cream

1 tsp

smoked sweet paprika powder

15 ml

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion):3784 kJ / 904 kcal

72.8 gFat

26.2 gProtein

29.8 gCarbohydrates

Preparation

Step 1

80 g onion – 30 g butter – 200 g frozen or tinned sweetcorn –  ½ tsp cumin –  ½ tsp oregano –  ½ tsp dried garlic –  ½ tsp dried ginger – 80 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml vegetable/meat stock – 200 ml coconut milk

Chop the onion and fry in butter until golden brown for about 5 minutes. Then add the sweetcorn (drained if tinned) and spices and fry for approx. 1 minute. Add the Kikkoman Soy Sauce, stock and coconut milk and let it simmer for about 30 minutes. Then blend until smooth.

Step 2

10 g sunflower seeds – 10 g pumpkin seeds – 5 g chia seeds

Dry fry the seeds in a pan for about 5 minutes, stirring frequently until toasted.

Step 3

100 ml double cream (from the fridge) – 1 tsp smoked sweet paprika powder – 15 ml Kikkoman Naturally Brewed Soy Sauce

Whip the cold cream until it forms stiff peaks, then season with smoked paprika powder and Kikkoman Soy Sauce.
Pour the soup from step 1 into two bowls, add 1 portion of whipping cream to each and decorate with the roasted seeds.

Tip:

You can add diced chicken breast (when frying the onion) or tofu (at the end of the cooking process) to the soup.

Recipe-ID: 1363

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

80 g onion – 30 g butter – 200 g frozen or tinned sweetcorn – ½ tsp cumin – ½ tsp oregano – ½ tsp dried garlic – ½ tsp dried ginger – 80 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml vegetable/meat stock – 200 ml coconut milk