Coconut & Corn Soup with Maple Pumpkin Seeds

SERVES 2

READY IN 40 MINUTES

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Creamy Coconut & Corn Soup With Maple Pumpkin Seeds, is a perfectly sweet immune-boosting soup  that everyone needs this summer. I don’t often use sweetcorn in recipes, however this recipe has given me a whole lot of love for the veggie! Ready in 30 minutes, why not whip this soup up today?!

The Recipe

Ingredients

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

Directions

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.