Recipes Soep

Corn soup with some Mexican flavors

4 December 2013
Mexicaanse maissoep

As said before soups are my go to meals during this time of the year. One of my favorite soups from the last few weeks has to be this cornsoup. I love corn. Combine that with paprika, courgette and tomato and ding ding ding, we have a winner! Add some kidney beans, cilantro and chili to it and you have a soup with some Mexican flavors. A soup that is easy and fast to make and will get you warm at night for sure. Here is the recipe.

Maissoep Mexicaans

Ingredients for corn soup

As a starter for 4 persons or a maincourse for 2 persons
300g sweet corn
160g red kidney beans
1/2 red paprika
1/2 courgette
3 vine tomatoes
1 small red onion
1 clove of garlic
800ml vegetable broth
2 full teaspoons turmeric
1 full teaspoon ground cilantro (powder)
1/2 teaspoon chili flakes

Cut the onion, courgette and paprika and heat up some oil in a pan (that’s big enough for a small liter of soup). Bake the onion in the oil for about a minute and add the turmeric powder (this will give the soup a yellow color). Stir very well because you don’t want the powder to stick to the bottom of the pan. Once the onion looks glazy you can add the garlic, courgette and paprika. Keep stirring and let it bake for a few minutes. Now you can add half of the broth and the corn. Save some corn to garnish your dish. Cut a cross in the top of the tomatoes and add them to the pan. Once the broth starts boiling you will notice that the skin of the tomatoes is starting to get loose. After a few minutes, take them out and put them in cold water. You can now remove the skin of the tomatoes very easily. Put the tomatoes and their skin back in the pan and let it cook for five minutes. Take the pan off the stove and add the remaining turmeric powder, the ground cilantro and the chili flakes. Blend with a handblender until you have a smooth consistency. Now add the remaining broth little by little until you think the soup has the right consistency (not too thick but also not too thin). Add the kidney beans and let the soup cook for another five minutes. Taste the soup and add some more chili flakes and/or cilantro to taste. Give it one last stir and you are ready to serve. Garnish with some corn and maybe some fresh cilantro. Eet smakelijk!

Mexicaanse maissoepThis soup is lactose and gluten free. Make sure to check the ingredients of your broth and herbs. If you want to serve bread or something with it check the ingredients as well.

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  • Loulou Sunday December 8th, 2013 at 10:47 PM

    Dit ziet er lekker uit! Je hebt me nieuwsgierig gemaakt. Binnenkort zelf maar een keertje (proberen) te maken. ♥

    • Shanti Tuesday December 10th, 2013 at 05:34 PM

      Leuk! Laat je weten wat je vond?

  • Aurelie Friday December 6th, 2013 at 10:16 PM

    Ik heb ook nog nooit van maissoep gehoord, maar ze ziet er wel heel lekker uit!

  • Joyce Friday December 6th, 2013 at 04:54 PM

    maissoep, daar heb ik nog nooit van gehoord! ik ben nu wel héél nieuwsgierig hoe het smaakt!