Sweetcorn Soup with Kale & Ginger

Last month I discovered a lovely corn soup recipe on 101 Cookbooks, and made it earlier this week for the second time; however this time I added quite a few tweaks to make it slightly reminiscent of Chinese sweetcorn soup, a dish I enjoyed as a child.

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For this soup, you will need the following:

6 cups good quality vegetable stock

3 ears of corn

3-4 small potatoes (I used nicola), diced quite small

3 cloves garlic, finely chopped

1 white onion, chopped

1/2 bunch of coriander, including stalks

small bunch tuscan kale (about 10 leaves), stalks removed and chopped thin

1 knob of fresh ginger

4 tbsps soy sauce, plus extra to taste

2 tbsps cayenne pepper, plus extra to taste

salt & pepper to taste

sesame oil

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To begin, remove the kernels from the corn cobs, and reserve kernels in a bowl.IMGP6050

Place cobs and stock in a large saucepan, along with cilantro stalks, a .5 x .5 inch chunk of ginger (cut into four pieces), 3 tsp soy sauce, 1 tsp sesame oil, plenty of black pepper and a large pinch of cayenne. Put this on a low-medium simmer for thirty minutes, while the rest of the soup gets prepped. Taste intermittently and feel free to add more soy, sesame oil and cayenne as desired.

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Next, dice up the potatoes, about the same size as the corn kernels. Chop up the onion and garlic as well. Cut stalks off of kale, and chop thinly.

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After thirty minutes, remove corn cobs, cilantro stalks and ginger pieces from the stock, using a sieve. You will be left with a rich, caramel coloured stock- taste once more and add more soy or sesame oil if needed, although I didn’t find it necessary at this step. Keep stock on a low simmer.

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Saute potatoes in EVOO for about five minutes, and then add the onion and garlic. Saute until onion is translucent.

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Next add the kale to the potato mix, and saute for another minute or two, until potato is cooked through.

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Add potato and kale mixture to the stock, along with the reserved corn kernels. Simmer this for three minutes, and grate about two tbsps of ginger into soup. I added one more tsp of sesame oil, 1 tbsp of soy sauce and another generous pinch of cayenne at this point. Also throw in a large bunch of chopped cilantro and stir.

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Ladle soup into bowls, and serve immediately. The rich broth is balanced perfectly by the fresh pops of corn, and the barely cooked kale adds a nice texture, while the potato bulks the soup up. If you like a creamier soup, blend half the soup until smooth and then add back to the pot and stir before serving; however I really enjoyed the thin broth coupled with the firm veggies. This simple soup is quite cheap to make, and packed with flavour- it is definitely going to become a regular in my repertoire!

– priya

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Sweetcorn Soup with Kale & Ginger