I invented this soup for my loving person, after hearing him remember fondly a soup his father makes. I also associate corn soup with my Dad, who enjoys a good chowder. My favourite soup when I was little was the chicken and corn soup they serve at a lot of Chinese restaurants in Wellington. This soup sort of reminds me of all these things, and of love. Made for my loving person, inspired by our Dads. It doesn't hurt that it's super easy, quick, and a one pot meal.
INGREDIENTS
1 onion, diced
2-3 cloves garlic, finely chopped
1/2 fresh chilli (seeds removed), finely chopped
2 medium potatoes, cubed (small)
1 carrot, peeled and cubed
400g corn (fresh, fozen or tinned)
1/2 cup red lentils
3 cups stock
juice of 1/2 - 1 lime (optional)
1 heaped tsp cumin
1/2 tsp tumeric
1 tsp cardamom
1/4 tsp paprika (smoked if poss)
1 tsp coriander seeds - crushed
salt and pepper
vegan creamer (optional)
oil
METHOD
1. Saute the onion, garlic and chilli in a little oil, in a pot big enough for all the ingredients. When softening add the spices and stir. Let it cook for a couple of minutes more.
2. Add the stock, lentils, potatoes, carrot and corn. Bring to a boil, then lower the temperature and simmer with the lid on until everything is cooked.
3. Blend half of the soup and add back to the rest. Warm through, and add lime, salt & pepper and creamer to taste.
