Roast Corn Soup with Zucchini
I’ve written this recipe up with a smidge less cumin than I made it – but I just must say it is creamy, sweet and luscious.
Warning: Sieve needed.
Serves: 3 for entre
Prep: 10 min
Cook time: 30 min
Ingredients:
4 roasted ears of corn
1 tablespoon of olive oil
3 medium/smallish zucchini
2 small red chilli
3 cups of vegetable stock
1 tsp of garam masala
Sprinkle of cumin
½ cup of milk
Salt and pepper
1. Rub down the corn with salt pepper, some olive oil and chilli
2. Roast the corn ears until golden brown along with the zucchini
3. Slice the kernels off the cob
4. Place roast corn and zucchini in a saucepan with the veggie stock and bring to the boil. Simmer for 30 minutes
5. Pass contents of the pot through the sieve to separate out the corn skins and discard
6. Return to the pot adding the garam masala, cumin and milk. Warm and serve with crumpets!