Sweet potaoes, pumpkins and sweetcorn…. these beautiful, somewhat underrated vegetables echo the very colours of autumn leaves and spectacular sunsets. They happen to be very much in season right now, making it a perfect time to try this earthy, flavoursome soup. The recipe serves 4.
3 tablespoons + 1 tablespoon corn oil
4 large cloves garlic, minced
1 medium orange-fleshed sweet potato, peeled and roughly chopped
Small butternut squash, peeled and roughly chopped
1 small potato, peeled and roughly chopped
A little salt
2 bay leaves
1.5 litres/ 3 pints vegetable stock
1 tablespoon cumin seeds
2 tablespoons coriander seeds
Approx 2 – 3 oz sweetcorn
1 teaspoon red chilli powder
Handful fresh coriander leaves, finely chopped
2 teaspoons Spanish paprika
2 tablespoons lemon juice
1. Heat 3 tablespoons oil, add the garlic, and stir for a few seconds, taking care it doesn’t brown. Add the vegetables.
2. Add salt, stir, cover with the lid, and sweat the vegetables for approx 15 – 20 mins until tender.
3. Add the bay leaves and stock, bring to the boil, and simmer for approx 30 mins until the vegetables are mushy.
4. Meanwhile, toast the cumin and coriander seeds, and finely crush in a mortar.
5. In a small frying pan, sautee the sweetcorn on high heat in 1 tablespoon oil until dark brown patches begin to appear, and some of the corn begins to make a popping noise (bit like popcorn!). Add chilli powder. Cool, mix with coriander leaves, and set aside.
6. When the vegetables are cooked, blend the soup using a hand blender until well amalgamated, but with still a few pieces intact to give it a rustic look.
7. Add the spices and lemon juice, and heat through.
8. To serve, ladle the soup into bowls, top with the sweetcorn mixture, and amalgamate before eating.
Tip: Delicious served with melting, gooey Cheddar cheese on toast, topped with finely chopped tomatoes and green chillies.