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Thai-inspired Sweetcorn Soup

Thai-inspired sweetcorn soup

I love making big batches of soup in the wintertime, to be frozen and then reheated when I need to have a quick lunch. By now I have quite a large soup-repertoire, but I’m constantly looking for new soup recipes.

For this one, I am combining regional vegetables (butternut squash, sweetcorn and apple) with exotic ingredients like lemongrass, ginger and coriander for a surprising flavour-bursting soup. I’m topping it with extra sweetcorn before serving, to give it some extra texture. It’s really a warming and super healthy, yet filling soup.

Oh, and if you leave out the fish sauce, this soup is actually vegan! Yay!

January 6, 2019
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