International dishesSoupsEurope and North AmericaAbout 30 minutes
A quick creamy corn soup with Mexican flavors, easy enough for a weeknight dinner. The soup lives on the natural sweetness of the corn, with fennel seed and thyme behind it. The tricky part is tracking down those two European seasonings in a Vietnamese market.
The corn is fried for 2 minutes with a little salt before the hot water goes in, which makes the sweetness much deeper. Another 15 minutes of simmering softens everything, and only then does the soup go into the blender.
This batch weighs about 1.4kg, at roughly 80 calories per 100g.
Method
Fry the onion, bell pepper, garlic, fennel seeds and thyme in 3 tablespoons olive oil in a hot pan for about 3 minutes, until fragrant.
Add 400g corn kernels, season with a little salt and stir for about 2 minutes.
Pour in 500ml hot water, stir and bring to a gentle simmer. Lower the heat, cover and cook for about 15 minutes, until everything is soft.
Stir in 60ml heavy cream and 40ml unsweetened oat milk, bring back to a light simmer over low heat, then turn off the stove. Let it cool a little and blend until smooth.
Return the soup to the pot and reheat, season with salt and pepper, stirring gently until it is hot through.
Tips
Fennel seeds can be swapped for a pinch of dill seeds.
Fresh thyme can be replaced with dried thyme, using one third of the amount.
Blending the soup once it has cooled a little keeps the steam from forcing the lid off the blender.
Reheating asks for gentle stirring, as a hard boil can split the soup.
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