Chilli and sweetcorn soup

It’s getting colder and the food is heating up. Try this perfect winter warmer with a dash of spice.

Serves 4

  • Knob of butter
  • 2 tbsp olive oil
  • 2 finely chopped onions
  • Half a teaspoon of Very Lazy Red Chillies
  • 800g of frozen sweetcorn
  • 1 litre of vegetable stock
  • 2 tbsp lemon juice
  • Crème fraiche to serve

Heat the butter and oil and fry the onions until soft for 10 minutes. Add the chillies and fry for a further five minutes. Add the corn, stock and salt and bring to the boil. Then simmer for 10 minutes.

Transfer two-thirds to a bowl and roughly blend with a hand blender. Add back to the pan with the lemon juice and heat through. Season to taste and serve with a dollop of crème fraiche.

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