Chicken and sweet corn soup


This soup is simple to make and delicious to eat and can be made almost entirely from pantry staples.  


Melt butter.
Add leeks and cook until softened.
Add chilli flakes and stir for 1 minute.
Add stock and bring to the boil.
Add tenderloins and corn kernels and cook over a gentle heat until chicken is cooked, (about 5-10 minutes).
Remove chicken and set aside.
Stir in creamed corn.
Using a stick blender, puree the soup, leaving some chunky pieces for texture.
Shred chicken and return to the pan.
Ladle into soup bowls, and garnish with  shallots and coriander.
Serve with crusty bread.

50g butter
2 leeks, washed and sliced
1/2 - 1 teaspoon chilli flakes (optional)
1 litre good quality chicken stock
1 400g can sweet corn kernels
500g chicken tenderloins
1 400g can creamed corn
salt and pepper
shallots to garnish
fresh coriander leaves


Red lentil soup with lemon


In a large pot, heat oil over high heat.
Add onion and garlic, and sauté until golden.
Stir in tomato paste, cumin, salt, black pepper and chilli flakes, and sauté for 2 minutes.
Add stock, water, lentils and carrot.
Bring to a simmer, then partially cover pot and turn heat to medium-low.
Simmer until lentils are soft (about 30 mins) 
Season to taste.
Purée half the soup in a blender then return it to the pot. 
Reheat if necessary.
Stir in lemon juice and coriander. 

Suitable to freeze (before adding lemon and coriander)

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon salt, more to taste
¼ teaspoon ground black pepper
Pinch of dried chilli flakes, more to taste
1 litre chicken or vegetable stock
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh coriander