Smoky sweetcorn soup with crispy herb flatbread
It's that time of year again.....and I'm NOT complaining! Its SOUP time. Growing up in the UK I had my fair share of soups and I can't think of anything more yummy and satisfying on a cold winters day! I guess you could say this soup has a mexican theme with the sweetcorn, smoked paprika and garlic flatbreads :) I like to blend this soup until its really smooth but feel free to blend three quarters and leave a quarter to make it chunky!
You will need:
Smoked Paprika soup:
1 brown onion, diced
2 corns on the cob, kernels shaved
3 celery sticks, chopped
350g pumpkin, diced
zest of 1/2 lime
1 tsp ground cumin
1 tsp chilli flakes
1-2 tsp smoked paprika
1-1.5 litres of water
a handful of torn coriander
3 tbsp olive oil
Crispy herb flatbreads:
1 clove garlic
1/4 cup coriander
1/2 tsp chilli flakes
juice of 1 lime
1/4 cup of olive oil
small pinch of cumin and smoked paprika
flatbreads - I used spelt vegan flatbreads
Method:
Heat the olive oil in a medium pan and add the onion, celery, ground cumin and salt. Sauté for around 10 minutes to soften the vegetables.
Add the pumpkin, paprika, chilli flakes, lime zest and water and bring to the boil. Simmer for approx 15 minutes - or until the pumpkin is cooked.
Add the corn and cook for a further 6-8 minutes.
Once cooked, place the soup into a high speed blender and blend to desired consistency. If it is too thick add some more water. Leave on a low heat on the stove too keep warm.
Meanwhile, preheat the oven to 200 degrees C
For the flatbreads: place all of the ingredients apart from the flatbreads into a high speed blender and blitz. Place into a bowl.
Brush the flatbreads with the herb oil and place into the oven for 2-5 minutes. If you want more of a bread take out now and enjoy. If you want a crispy flatbread turn over and brush the oil onto the other side and repeat the step above.
Remove from the oven and break the bread onto the soup.
Serve the soup into bowls topped with paprika and the crispy flatbread
Enjoy
x x