Sunday, November 11, 2007 at 10:48PM
This simple concoction was originally intended to be a plain sweetcorn soup, but the only bread I had in the house was naan bread and I thought adding a hint of spice might compliment the bread very well. The soup is cheap, easy to make and reasonably healthy so it probably ticks most peoples boxes.
- Two 400g tins of sweetcorn, try and get good quality stuff that hasn't had salt and sugar added. Leave a tblsp aside to decorate
- Two large potatoes, peeled and chopped into 1 inch dice
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 red chilli pepper, deseeded if you like, and chopped
- 1 litre of chicken stock
- 4 heaped tsps of cumin seeds
- salt and freshly ground black pepper
- 2 tblsp yoghurt to serve
- a small sprig of parsley or coriander to garnish
- naan bread
Heat a small pan on a medium to high heat and dry fry the cumin seeds until they release their aroma and slightly colour, (keep an eye on them so they don't burn) then grind them with a pestle and mortar. Heat a small amount of oil in a large saucepan on a medium heat then add the onion and garlic. Fry for a few minutes until slightly softened then add the potatoes, chilli and ground cumin. Stir for a few minutes then add the chicken stock and simmer for about 15 minutes before adding the sweetcorn and cooking for a further 5 minutes. Check the potato and onion are soft ,then take off the heat and blend until smooth. It is quite a thick soup but if you find it too thick add a little water. Season the soup and then ladle into warm bowls, with a spoon of yoghurt, a small heap of sweetcorn and a sprig of parsley on top. Serve with warm naan bread.