Summer Squash & Corn Soup
An Original Recipe by Lorraine Elliott
Preparation time: 8 minutes
Cooking time: 30 minutes
Serves: 4
- Extra virgin olive oil for frying
- 1 yellow or white onion
- 5 garlic cloves
- 5 yellow squash (around 700g/25ozs.)
- 1 large potato (around 230g/8ozs.), peeled if you want a smoother texture
- 1 cup corn kernels, divided (or 1 large corn cob)
- 3 cups vegetable or chicken stock (obviously chicken isn't vegan or vegetarian)
- 1 cup/250ml/8/8flozs. coconut milk or evaporated milk
- Fresh mint, chopped
- Salt and pepper, extra virgin olive oil
Step 1 - Heat a large pot on medium heat and add 2 tablespoons of oil. Peel and chop the onion and saute for 5-7 minutes until softened. Peel and chop the garlic and add to the pot cook for 1 minute.
Step 2 - Roughly chop the squash and potato and divide the corn into two (if you're using a cob of corn cut off the kernels from 1/2 of the cob of corn and with the remaining half of corn, boil in water for 10 minutes and then cut the kernels off the cob). Add the squash, potato and corn kernels into the pot with the stock and cook for 20-30 minutes until the squash and potato are soft. Blend until smooth with an immersion blender.
Step 3 - Stir in the coconut milk or evaporated milk and season well. Add the extra corn kernels from the boiled corn cob and serve with fresh mint and a drizzle of olive oil.
Thermomix directions:
Step 1 - Add 2 tablespoons oil and onion to the Thermomix bowl and set to 15 seconds/speed #6 to chop. Then set to cook 6 minutes/120C/speed #1. Add garlic and set to 15 seconds/speed 6 to chop the garlic. Set to cook 2 minutes/120C/speed #1.
Step 2 - Roughly cut the squash and potato into quarters and divide the corn into two (f you're using a cob of corn cut off the kernels from 1/2 of the cob of corn and with the remaining half of corn, boil in water for 10 minutes and then remove the kernels from the cob). Add the squash, potato and corn kernels into the Thermomix bowl with the stock and set to 15 seconds/speed #6 to chop. Then set to cook for 20 minutes/120C/speed 1. To make it totally smooth set it to 15 seconds/ speed 7 to blend.
Step 3 - Stir in the coconut milk or evaporated milk and season well. Add the extra corn kernels from the boiled corn cob and serve with fresh mint and a drizzle of olive oil.