Spicy Coconut Cream & Sweetcorn Soup

Serves 2


1 large can of sweetcorn

200ml tin of organic coconut milk

1 red onion, chopped

1 clove of garlic, chopped

1 red chilli, chopped

1 large potato, peeled and cubed 

1 tsp of tumeric

1 tsp of lemongrass paste

1 tsp of ginger paste

Juice of 1 lemon.





Fry the onion and garlic in a little water for around 5 minutes or until the onion starts to become transparent.

Add the coconut milk and stir in the ginger. lemongrass, lemon juice, chilli and tumeric.

Add the potato and sweetcorn and salt and pepper to taste and boil.

Turn heat down and simmer with the lid on for 30 minutes or until the potato is soft.

Leave to cool before blending.

Reheat to Serve

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