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Spiced sweetcorn soup

If you're looking for inspiration for a warming soup this autumn, you'll love this spicy sweetcorn soup with chipotle and feta from private chef Laura Scott - it's guaranteed to chase away the chill.

If the cooler autumn weather has you craving warming soups and stews, we’re right there with you. This spicy sweetcorn soup from private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott – which takes its influence from the flavours of Mexico – is guaranteed to chase away the chill.



  • 3 tbsp olive oil
  • 2 onions roughly chopped
  • 4 sticks celery roughly chopped
  • 2 cloves garlic chopped
  • 3 small sweet potatoes peeled and roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 kilo frozen sweetcorn
  • Salt & pepper
  • 1 litre vegetable stock/water
  • 1 lime zest & juice
  • 1 tbsp chipotle paste thinned down with a splash of water
  • Chopped coriander dried/fresh red chilli & crumbled feta cheese for garnish



  1. Heat the oil in a large saucepan over a medium heat then fry off the onion, celery, garlic and sweet potatoes until softened which will take around 10 minutes
  2. Add in the spices and continue to fry for a further 3 minutes
  3. Pour in the sweetcorn, stir well to mix in the spices then add in the vegetable stock/water
  4. Bring the soup to the boil, turn down to a medium heat and cook for 30 minutes
  5. Blend the soup in a high powered blender then add in the lime zest, lime juice and the chipotle paste
  6. Check the seasoning and serve the soup with garnishes of coriander, chilli and feta cheese

Recipe notes: This soup can be kept in the fridge for a few days or it can be frozen in zip lock bags to enjoy at a later date.

Find more ideas here

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