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Sweet Corn And Lemongrass Soup

Heart.Foods's picture
Ingredients
  Lemongrass stalks 12
  Olive oil 1 Teaspoon
  Corn cobs 10
  Vegetable oil 2 Tablespoon (Rapeseed)
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Vegetable stock 2 1⁄2 Liter (Homemade / Made With Low Salt Stock Cubes)
  Fresh chives 1⁄4 Cup (4 tbs), chopped (1 Handful)
Directions

Peel the lemongrass stalks until you get to the tender white parts that are easy to cut without fraying.
Now finely chop them and set aside.
Using a knife, slice the corn kernels off the cobs and put in a bowl, reserving 3 tablespoons of kernels for garnishing.
Heat the oil in a large stock pot and add the onion, cooking for 2-3 minutes.
Add the prepared lemongrass, crushed garlic and bowl of corn kernels.
Stir for a minute and add the stock.
Simmer for 20-25 minutes on a low heat.
Meanwhile, heat a frying pan with a drizzle of olive oil and fry the reserved corn kernels for a few minutes until crispy and golden brown.
When the soup is ready, put in a blender and whizz until smooth.
Serve topped with a few fried corn kernels and a sprinkling of chopped chives.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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