This article was written for Annabel & Grace, which is now part of Rest Less.
Coconut and Corn Soup with Maple Pumpkin Seeds is an immune boosting soup from Madeleine Shaw. Totally delicious and a meal on its own. I served it with healthy Rye bread but to be honest it hardly needed it.
Coconut & Corn Soup with Maple Pumpkin Seeds
INGREDIENTS: serves 2
- 1 onion, diced
- 1 tbsp of olive oil
- 2 garlic cloves, crushed
- 1 tbsp of grated ginger
- 200g of sweetcorn
- 1 can of coconut milk
- 500ml of stock/broth
- 2 potatoes, cubed
- Spoonful of yoghurt
- 50g pumpkin seeds
- 2 tbsp of maple syrup
- Coriander
- Pomegranate seeds
HOW TO PREPARE: takes 40 mins
Place the onion in a pan with the oil, bring to a medium heat and cook for 5 mins until golden. Add the ginger and garlic, stir well. Add the corn, broth, coconut milk and potatoes. Bring to a simmer and cook for 30 mins.
While this is cooking, place the pumpkin seeds in pan with the maple syrup. Cook for 5 mins on a medium heat then leave to the side to cook and crystallise.
Blend the soup and top with the toppings. Season and serve.
You might also like my fabulous Butternut Squash soup recipe: click HERE.