Sweet Corn Soup with Granola Bread

Print Recipe
Sweet Corn Soup with Granola Bread
Now autumn is in full swing, this seasonal sweetcorn soup served with granola bread is the ideal lunchtime warmer. Made with seasonal ingredients plus served with granola bread made with Lizi’s Original Granola, this recipe is sure to be a cosy favourite.
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
For the Soup
For the Granola Bread
Servings
Ingredients
For the Soup
For the Granola Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Soup
  1. Use a sharp knife to strip the kernels from the cobs.
  2. Put the leek, potato and oil into a pan and cook until softened (the leeks need to be soft but the potato will probably still be firm and will finish cooking in the soup) add a little water if the potatoes start to stick.
  3. Add the garlic and butter to the leek and potato mixture and cook for about another 3-4 minutes.
  4. Add the corn kernels to the pan and pour over the hot stock.
  5. Season well with freshly ground salt and pepper.
  6. Simmer for about 20 minutes, then add the milk and gently heat for another 10 minutes.
  7. Lift out a piece of corn to check if it is soft before blending.
  8. Whizz in a food processor or blender.
  9. Season again if needed, add a swirl of thick yogurt or cream and some freshly snipped chives and serve piping hot.
For the Granola Bread
  1. Preheat the oven to 200 degrees.
  2. Put all of the dry ingredients into a large mixing bowl and stir together to combine
  3. Add the honey and the yogurt to the dry ingredients and mix together with a wooden spoon until a sticky dough forms.
  4. Tip onto a worktop lightly dusted with flour and knead gently for about one minute.
  5. Line a deep round cake tin (7 or 8 inch) or a loaf tin with non stick baking paper or a cake tin liner.
  6. Shape the dough into a rough round or oblong shape and place into the tin.
  7. Sprinkle the handful of granola on top.
  8. Bake in the preheated oven for about 45 minutes.
  9. Lift out of the tin to cool on a cooling rack for about 3 hours before eating or it will be doughy in the middle!
Share this Recipe
Posted in Uncategorized
Pin It

Comments are closed.