I had a delicious version of this soup at Cafe Zoe many many years ago and you better believe I came straight home and tried to replicate it! While I can barely remember the Zoe one now, I will say that anyone who’s tried this recipe has loved it.
Vegetable soups are criminally underrated. They’re so easy to put together that I’ve developed a formula of sorts for vegetable soups. Check that post out here. Using the same formula here’s a burnt garlic corn soup that’s a hundred times better than a traditional sweetcorn soup!
I’m a huge fan of garlic and while the burnt garlic really adds an interesting flavour to the soup it’s also pretty intense, but in a good way. Feel free to adjust the amount of garlic you add to it!
A big bowl of this soup is all you need for a light but hearty dinner!
Burnt Garlic Corn Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 ½ cups Frozen Corn
- 1 Small Onion
- 2 Cloves Garlic
- 1 Stock Cube
- 1 cup Water
- 1 no Green Chilli
Garnish
- ½ tsp Spring Onion
- 1 tsp Fresh Cream
- 1 Clove Garlic, thinly sliced.
Instructions
- Place a pan on medium heat and add the olive oil.
- Crush garlic with the back of a knife and add to the hot oil.
- Allow the garlic to get to a deep brown colour.
- Remove the garlic from the oil and set aside.
- Allow the pan to cool slightly before adding the onions.
- Roughly chop the onion and add it to the pan. Saute for two minutes.
- Add the frozen corn and saute for 1 minute.
- Crush the stock cube into 1 cup water and add to the corn.
- Cook the corn on medium heat for 8-10 minutes.
- Allow the mix to cool.
- Remove a few corn kernals for garnish.
- Blend the corn mix with the burnt garlic set aside earlier till it forms a smooth paste.
- Transfer the paste to the stove and adjust the consistency by adding more water.
- Bring the soup to a boil.
- Taste and adjust the seasoning.
- Transfer to a bowl and garnish with spring onions. boiled corn, burnt garlic and cream.
Notes
- Stock cubes usually have enough salt in them for 1 cup of liquid. However, based on how much extra water you add while adjusting the consistency of the soup, you can add some more salt.
This looks great! Recovering from a pretty intense wisdom tooth surgery, and thus have to resort to soups. This sounds rather simple to make, with ingredients I have in my fridge. Thanks for this!
I hope you did make the soup! I got my wisdom tooth pulled out two years ago and totally enjoyed my soup-filled week!