Sopa de Choclo (Peruvian Corn and Potato Soup)
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Ingredients
- 3 corn on the cob
- 400 g waxy potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 900 ml vegetable stock
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 7 g
- Carbohydrate
- 38.5 g
- of which sugars
- 7.2 g
- Fat
- 5.5 g
- of which saturates
- 0.8 g
- Fibre
- 4.6 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the kernels off the corn cobs with a sharp knife.
- 2
Heat the olive oil in a large pan and cook the onion and garlic for 5 minutes until softened.
- 3
Add the potatoes, corn kernels and vegetable stock, bring to a simmer, cover and cook for 20 minutes, until the potatoes are tender.
- 4
Mash a few spoonfuls against the side of the pan to thicken the soup slightly.
- 5
Scatter with fresh coriander and ladle into bowls.
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