Miso sweetcorn soup with harissa butter toast
This recipe is a good source of vitamin B1, which helps to break down food to turn it into energy
- 25 minutes
- Serves 4
- 1 of 5 a day
- Kcal280
- Fat10.1g
- Salt1g
- Sugar7.5g
Recipe by: Ryan Riley
| Chef
Miso is one of the Life Kitchen team’s favourite ingredients to boost umami while adding rich, bold flavours.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. Browse all our recipes for people living with cancer.
Recipe for people living with cancer
Ingredients
FOR THE SOUP:
- 1 x 340g can sweetcorn, drained (or you can use frozen and defrosted sweetcorn)
- 2 teaspoons white miso
- 1 teaspoon butter or spread
- 500ml boiling water
- ½ teaspoon white pepper
FOR THE TOAST:
- 4 slices wholegrain sourdough
- 2 tablespoons rose harissa paste
- 2 tablespoons butter or spread, softened
TO SERVE:
- 2 tablespoons dukkha (optional)
Method
- Preheat the oven to 200oC/Fan 180oC.
- Place all the ingredients for the soup into a large saucepan, bring to a boil, and then turn down to simmer for 5 minutes. Use a stick blender to blend the corn until smooth; be careful as it’s very hot and may spit. Or, carefully tip the soup into a food processor and blend until smooth.
- If you like, you can pour the soup through a sieve for a smoother consistency; however, we like it as it is.
- To make the harissa butter, add the harissa and butter (or spread) into a small bowl and mix together until smooth and fully combined. Spread onto freshly toasted bread.
- To serve, spoon the soup into bowls and sprinkle over the dukkha (a traditional Egyptian spice blend of roasted nuts and mixed spices) if you’re using it, and serve with the harissa toast.
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