Simple soups

Curried sweetcorn soup Warm up with a meal in a bowl, perfect for a cold winter’s evening

SERVES 4 PREP 15 mins COOK 40 mins EASY V G without toppings Heat 2 tbsp rapeseed oil in a large pan. Add

1 large finely chopped onion and cook for 8-10 mins until soft. Add 2 crushed garlic cloves, 1 chopped red green chilli, 1 peeled, finely chopped carrot and 1 finely chopped celery stick. Cook for 2 mins, then add

11/2 tsp ground turmeric, 11/2 tbsp mild or medium curry paste,

1 chicken or vegetable stock cube and 50g red lentils.

After 30 secs, pour in 400ml coconut milk and 800ml boiling water. Cover and simmer for 15 mins.

Add 250g frozen sweetcorn, cover and cook for 3 mins.

Leave the soup chunky or part-blend. Season to taste.

Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 393 kcals • fat 28g • saturates 16g

• carbs 22g • sugars 9g • fibre 5g • protein 11g • salt 1g