“There's nothing like coming home to a bowl of soup, dressed up with clever toppings or special sides to make a meal of it. As a child, Sunday supper was pea-and-ham hock soup made in the pressure cooker, or, as a treat, Campbell's tomato soup with sardines on buttered toast – one of my favourite food memories.”
– Abigail Donnelly
MAKE IT GO FURTHER
Try Abi's tips for bulking up or thickening soups if you prefer a heartier bowl
CORN, COCONUT AND TAMARIND SOUP WITH CORN FRITTERS
“The sweetness of the corn and coconut balances well with the sour tamarind.”
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes
coconut oil or butter 1 T
garlic 1 t minced
fresh ginger 1 t minced
fresh turmeric 1 t minced
onion 1, chopped
tamarind paste 1 T
sweetcorn 4 cobs, kernels removed
curry leaves 1 sprig
vegetable or chicken stock 2 cups
coconut milk 1 cup
salt, to taste
For the corn fritters:
flour 120 g
baking powder 1 t
free-range egg 1
amasi 1 cup
butter 1 T, melted
creamed corn 1 x 400 g can
salt, to taste
sunflower oil 2 cups
Heat the coconut oil or butter in a saucepan. Add the garlic, ginger, turmeric and onion and cook over a low heat until the onion is soft. Add the tamarind, corn and curry leaves. Cook To make the corn fritters, mix all the ingredients except the oil. Heat the oil in a pan over a medium heat. Drop spoonfuls of batter into the oil in batches. Cook until golden brown and drain on kitchen paper. If the fritters need a bit more cooking, cook in an air-fryer for 2 minutes.
