Ballerina Bites: Creamy Corn & Cumin Soup
It gives us much pleasure to announce the return of our Ballerina Bites recipe series with exquisite professional dancer and self-taught kitchen whiz Alexandra McMaster! With many in the world still stuck at home and our wellbeing being more important than ever there couldn’t be a better time to expand your tastebuds, nourish your body and seek comfort in the satisfaction of a delicious home cooked meal. And what a meal we have! Enjoy this mouth-watering recipe from Alex, perfect for cozy days at home. See below for all the tasty goodness.
Creamy Corn & Cumin Soup
Well it’s been a hot minute since we last spoke!
Hi Energetiks Fam it’s good to be back! :)
It’s been over a year since I last shared a recipe with you all and I really ‘hummed and harred’ on what recipe to develop first. I’m quite proud to say Ballerina Bites has really grown over the year - in terms of my cooking style & skills, yet still remaining true to incorporating whole foods as much as possible. My recipes are set to nourish and fuel you as athletes! I originally had another recipe scheduled, but had to abandon that idea due to the pandemic. I hope you’re all safe and well!
This led me to turn to my pantry & freezer and dig out the staples. Below you have a recipe that's quick, easy and most importantly delicious. The combination of corn, cumin and coconut really go hand-in-hand - creating a lusciously creamy soup.
Ingredients
1 large onion, diced
2 garlic cloves, crushed
2 tsp ground cumin
¼ tsp chilli powder (optional)
3 cups frozen corn
1x vegetable stock cube
1x 400ml can coconut milk
200ml water
A large handful of coriander (or parsley), roughly chopped
Lime wedges to serve
S & P to taste
Method
In a large saucepan add a dash of water or oil and set stove heat to medium.
Add the diced onion and season with salt - sauté until translucent.
In the last few minutes of sautéing stir in the garlic, cumin & chilli powder (if using) to toast & become fragrant.
(If you find your saucepan is becoming too dry, add another glug of water or oil.)
Lastly stir in the frozen corn & vegetable cube, as well as the coconut milk and the additional water - bring to a boil.
Once rapidly bubbling transfer to a blender and blend until smooth.
(You can also use a stick blender here.)
Taste and season with salt & pepper to your liking.
Serve the soup between four bowls and scatter over fresh coriander and a spritz of lime.
If you wish, serve with bread, quinoa or any other grain you desire.
Serves 4
Enjoy!
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations. xx
Read More:
Ballerina Bites: Miso-mite Avocado on Toast
Ballerina Bites: Cherrie Pie Smoothie Bowl
Ballerina Bites: Samosa Wraps with Homemade Sweet Chilli Sauce
