- ½ onion
- ½ celery stick
- 1½ garlic cloves
- 250g potatoes
- 2 sweetcorn cobs
- ½ tbsp vegetable stock powder
- 200ml tin of coconut milk
- A bunch of spring onions
- A handful of chives
- 1.
Trim, peel and finely chop the onion. Trim and chop the celery. Trim, peel and crush the garlic cloves. Scrub the potatoes and chop into 1cm-thick cubes. Remove the silks from the corn cobs, then use a sharp knife to carefully slice off the sweetcorn kernels.
- 2.
Heat 1 tbsp olive oil in a large pan. Add the onion and celery with a good pinch of salt. Fry, stirring often, for 8-10 mins till softened and translucent. Add the garlic and fry, stirring, for 1 min till fragrant. Scoop in the potatoes and add ¾ of the corn kernels.
- 3.
Sprinkle in the vegetable stock powder and pour in the coconut milk. Add 800ml (2 tins) of water to the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 mins till the potatoes are soft.
- 4.
When the soup is simmering, slice the spring onions. Heat 1 tbsp olive oil in a large frying pan on a medium heat. Add the remaining corn kernels and the spring onions. Fry, stirring often, for 5 mins till the corn kernels are lightly charred.
- 5.
Finely chop or snip the chives.
- 6.
Use a stick blender to blitz the soup in the pan so that’s blended but still chunky. You can also ladle half the soup into a blender, blitz till smooth, then pour it back in the pan. Taste and add more salt and pepper, if needed.
- 7.
Ladle the soup into bowls. Top with the charred corn, spring onions and the chives to serve.
