Recipe please?
- Thread starter Wendyuk
- Start date
evethewitch
Silver Member
was looking at this on sw pages today
284g/10oz cooked leftover or canned sweetcorn
Fry Light, for spraying
2 onions, finely chopped
1-2 red chillies, deseeded and finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
284ml / ½ pint skimmed milk
568ml/1 pint chicken stock made with Bovril
227g/8oz potatoes, diced
pinch of paprika
salt and freshly ground black pepper
2 red peppers, grilled, peeled and chopped
2 tablespoons very low fat natural fromage frais
1 tablespoon chopped fresh chives
1. Divide the sweetcorn into 2 equal portions. Puree one portion in a blender or food processor and leave the other portion whole. 2. Spray a large saucepan with Fry Light and set over a low heat. Add the onions, chillies, celery and garlic and cook for about 5 minutes, until softened.
3. Stir in the cumin and coriander, add the pureed sweetcorn and cook for a further 2-3 minutes, stirring continuously.
4. Add the milk and stock and bring to the boil. Add the potatoes and paprika and season to taste with salt and pepper.
5. Reduce the heat to a simmer and cook gently for 15 minutes, then add the remaining sweetcorn kernels and the red pepper and cook for a further 5 minutes, or until the potatoes are tender.
6. Stir the fromage frais gently into the soup and serve hot, garnished with chopped chives.
hope that helps
Serves: 4
Syns per serving:
1½ Syns on Green, 7½ Syns on Original,
1 Syn on Extra Easy
284g/10oz cooked leftover or canned sweetcorn
Fry Light, for spraying
2 onions, finely chopped
1-2 red chillies, deseeded and finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
284ml / ½ pint skimmed milk
568ml/1 pint chicken stock made with Bovril
227g/8oz potatoes, diced
pinch of paprika
salt and freshly ground black pepper
2 red peppers, grilled, peeled and chopped
2 tablespoons very low fat natural fromage frais
1 tablespoon chopped fresh chives
1. Divide the sweetcorn into 2 equal portions. Puree one portion in a blender or food processor and leave the other portion whole. 2. Spray a large saucepan with Fry Light and set over a low heat. Add the onions, chillies, celery and garlic and cook for about 5 minutes, until softened.
3. Stir in the cumin and coriander, add the pureed sweetcorn and cook for a further 2-3 minutes, stirring continuously.
4. Add the milk and stock and bring to the boil. Add the potatoes and paprika and season to taste with salt and pepper.
5. Reduce the heat to a simmer and cook gently for 15 minutes, then add the remaining sweetcorn kernels and the red pepper and cook for a further 5 minutes, or until the potatoes are tender.
6. Stir the fromage frais gently into the soup and serve hot, garnished with chopped chives.
Serves: 4Syns per serving:
1½ Syns on Green, 7½ Syns on Original,
1 Syn on Extra Easy
