Sweetcorn, chipotle & lime soup – Ottolenghi

09/04/20224passionfood

Prep time: 15 minutes

Cook time: 35 minutes

Serves: Serves 6

Who doesn’t like Mexican food, seriously!! For me it’s one of the richest and delicious cuisine in the world. And this sweetcorn, chipotle and lime Mexican inspired soup is so delicious. I love the combination of sweet, smoky, spicy and sour in this soup, the pillars of Mexican cuisine.
Mexican cuisine is known for its use of corn, and guess what I love corn. It’s a versatile veggie, you can make it in endless ways but nothing is better than the simpler things. A grilled corn at the barbecue just brushed with butter and a sprinkle of sea salt, always takes me back to my childhood summer memories.
And this soup is one of the easiest and amazing way to prepare sweetcorn. It’s a comforting and delicious soup ready in no time.

What do you need to make this sweetcorn, chipotle and lime soup ?

This is a super easy recipe to make. It comes together in less than one hour, from preparation to table.

For this recipe you’ll need to sauté the shallots, garlic, celery, bay and lime leaves, spices and a little of salt, until the vegetables are soft. Then you add the pumpkin or butternut squash cut into a 1cm cubes and the chipotle flakes.
Chipotle is a smoke dried jalapeños, it gives an amazing spiciness and smokiness to the soup.
I found the same recipe in the gardian and Ottolenghi website, the only difference was the “chipotle”. In one of them the chef uses a whole dried chipotle and the other he used a chipotle flakes. If you use a whole chipotle chilli soak it in boiling water for 15 minutes before using it. Then squeeze the water out of the chipotle chilli, remove and discard the seeds chop roughly and add to the pot. If you can’t get chipotle, use fresh chilli and smoked paprika instead.
Use the one that suits you, and of course adjust the heat level depending on your personal preferences.
Add the water and cook for 15 minutes, then add the sweetcorn kernels and continue cooking for another 5 minutes. This soup can be done with fresh or frozen corn.
Use a slotted spoon to lift out about half the vegetables, blitz the remaining soup until smooth, then return the vegetables to the pot and bring to a light simmer. The soup has an intentional chunky, rustic texture. But, you can blitz all of it, if you prefer a smoother soup.
Finally, adjust the seasoning and stir in the soured cream. If you want a vegan version, just skip the soured cream.
Serve the soup with some soured cream, coriander leaves and lime. And to add some crunch, brush a tortilla with oil, garlic, smoked paprika and a sprinkle of sea salt, bake until crisp and break over the soup. Enjoy.

For more soup’s recipes check HERE

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Sweetcorn, chipotle & lime soup - Ottolenghi

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Serves: Serves 6

Ingredients :

  • 3 Tbsp olive oil
  • 4 shallots , (100g) peeled and chopped
  • 5 garlic cloves, chopped
  • 3 celery sticks, cut into 1cm dice
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 400 g peeled pumpkin or butternut squash, cut into 1cm dice
  • 2 bay leaves
  • 3 lime leaves, or few shaved strips of lime zest
  • 1 L water
  • 4 sweetcorn cobs, kernels shaved off
  • 1/2 tsp chipotle chilli flakes, (I added more than 1/2 tsp)
  • 160 g soured cream
  • 3 limes, halved
  • 1 handful coriander leaves, to serve
  • Salt

Method :

  • 1)

    Heat the oil in a medium pot, add the shallots, garlic, celery, ground cumin, ground coriander and a little of salt. Sauté on low heat for about 12 minutes, to soften the vegetable.

    Add the pumpkin dices, bay leaves, lime leaves, the chipotle and water.

    → If you use a chipotle chilli soak it in boiling water for 15 minutes before using it. Then squeeze the water out of the chipotle chilli, remove and discard the seeds chop roughly and add to the pot.

    Bring to a boil and simmer for 15 minutes, or until the pumpkin is soft. Add the corn and continue cooking for 5 – 10 minutes.

     

  • 2)

    Use a slotted spoon to lift out about half the vegetables, and remove and discard the bay and lime leaves.

    Blitz the remaining soup until smooth, then return the vegetables to the pot and bring to alight simmer. Stir in half the soured cream (80g) and taste to adjust the seasoning. You can always add a little of water if you find it too thick.

  • 3)

    Divide the soup into six bowl, squeeze the juive of half lime into each portion, drop about a tablespoonful of soured cream in the middle and scatter over the form coriander leaves.

    Enjoy !!

Nutrition

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