Pork Family friendly

Spicy sweet potato and corn soup with cornbread muffins

Name: Spicy sweet potato and corn soup with cornbread muffins
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 50g unsalted butter; 150g bacon rashers, cut into strips; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 1 cup (200g) yellow split peas, rinsed; 1.5L (6 cups) vegetable stock; 270ml can coconut milk; 1 sweet potato, peeled, cut into 1cm cubes; Kernels of 2 large corn cobs; 2 tbs roughly chopped flat-leaf parsley; 1 tsp ground cayenne; 1 tsp ground turmeric; 1 1/3 cups (200g) plain flour; 1/2 cup (85g) polenta; 100g finely grated cheddar; 2/3 cup (165ml) milk; 2 eggs, beaten; 2 tbs sunflower oil; 1 tbs unsalted butter, melted; Cayenne pepper, to sprinkle; 1 tbs baking powder; 1 tbs brown sugar

1 rating

15m

Spicy kumara and corn soup with cornbread muffins

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by Debbie Major

Food writer and stylist

Oct 03, 2015

Trade in your regular soup for this spicy sweet potato and corn chowder.

50g unsalted butter
150g bacon rashers, cut into strips
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 cup (200g) yellow split peas, rinsed
1.5L (6 cups) vegetable stock
270ml can coconut milk
1 sweet potato, peeled, cut into 1cm cubes
Kernels of 2 large corn cobs
2 tbs roughly chopped flat-leaf parsley
1 tsp ground cayenne
1 tsp ground turmeric

Cornbread muffins

1 1/3 cups (200g) plain flour
1/2 cup (85g) polenta
100g finely grated cheddar
2/3 cup (165ml) milk
2 eggs, beaten
2 tbs sunflower oil
1 tbs unsalted butter, melted
Cayenne pepper, to sprinkle
1 tbs baking powder
1 tbs brown sugar

Method

1.

Melt half the butter in a large pan over medium heat. Cook bacon for 4-6 minutes until golden, then drain on paper towel.
2.

Melt remaining butter in the pan, then add onion, garlic and celery and cook, stirring, over medium heat for 6-8 minutes until soft but not browned. Add spices and cook for 1 minute until fragrant. Add peas and stock, bring to the boil, then simmer over medium heat for 30 minutes until tender.
3.

Meanwhile, for muffins, preheat oven to 200°C. Grease 8 holes of a large (200ml) muffin pan. Sift flour, baking powder, sugar and 1/2 teaspoon salt into a bowl. Stir in polenta and 75g cheese. Combine milk, eggs, oil and butter in a bowl, then stir into flour until just combined. Spoon into muffin pan and sprinkle with cayenne and remaining cheese. Bake for 15 minutes or until a skewer inserted comes out clean.
4.

Add coconut milk and sweet potato to soup and cook for 10 minutes. Add corn and cook for 2-3 minutes until vegetables are tender. Ladle into bowls, top with parsley and bacon and serve with muffins.