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Popping Sweetcorn, Kale & Buckwheat Soup
A soupy celebration of two of our seasonal faves, sweetcorn and kale, bubbled with nutty buckwheat, hot slivers of fresh chilli and a fragrant dash of ground cumin.
Ingredients
- 1 onion
- 1 garlic clove
- 1 cayenne chilli
- 1 tsp ground cumin
- 75g buckwheat
- 2 corn on the cob
- 100g kale
- 1 vegetable stock cube
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
Prep: 15 mins | Cook: 20 mins
Method
1. Peel and finely chop the onion. Peel and crush or grate the garlic. Halve the chilli, flicking out the seeds and white pith if you prefer less heat, and finely chop it. Fill and boil your kettle.
2. Pour 1 tbsp olive oil into a pan and warm it to medium heat. Add the onion, garlic and chilli, along with 1 tsp ground cumin and a pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till the onion has softened and looks glossy.
3. Meanwhile, pull the leaves and silks off the sweetcorn cobs. Slice a sliver off the base of each so they stand upright on your chopping board. Run a knife down the sides to slice off the kernels. Slice the kale leaves off the tough cores and shred the leaves.
4. When the onion is glossy, stir in the buckwheat, sweetcorn and kale. Crumble in the stock cube and pour in 750ml boiling water. Return to the boil, pop a lid on the pan and reduce to a gentle simmer. Cook for 10-12 mins, till the buckwheat and sweetcorn are tender.
5. Taste the soup and add more salt or pepper if you think it needs it. Ladle into a couple of warm bowls and serve.
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