SPICY CORN SOUP
Steps:
- Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
- Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
MEALIE SOUP
Make and share this Mealie Soup recipe from Food.com.
Provided by Sascha
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes.
- Add the tomatoes and cook for 5 minutes.
- Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes.
Nutrition Facts : Calories 360.2, Fat 12.5, SaturatedFat 6.2, Cholesterol 30.9, Sodium 684, Carbohydrate 56.2, Fiber 5.4, Sugar 12.8, Protein 13.2
MEALIE SOUP - SOUTH AFRICAN CORN SOUP
Make and share this Mealie Soup - South African Corn Soup recipe from Food.com.
Provided by Parsley
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the butter over moderate heat.
- Add the onions and sauté for 5 minutes.
- Stir in the tomatoes and cook for about 5 more minutes.
- Add the corn, creamed corn milk, chicken broth, salt, and pepper. Simmer for about 15 minutes.
- Serve with crackers.
Nutrition Facts : Calories 302.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 22.6, Sodium 1108.8, Carbohydrate 48.8, Fiber 4, Sugar 13.7, Protein 11.6
SOUTH AFRICAN BUTTERNUT SOUP
This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.
Provided by ZAR-INA
Categories Vegetable
Time 1h45m
Yield 2 litres, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processer.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7
CHICKEN AND BABY CORN SOUP
This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.
Provided by Amayzng30
Categories Clear Soup
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
- In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
- Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
- Add the baby corn and stock and bring to a boil. Cook 3 minutes.
- Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
- Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
- Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.
Nutrition Facts : Calories 288.8, Fat 9.9, SaturatedFat 1.2, Cholesterol 24.7, Sodium 838, Carbohydrate 27.6, Fiber 4, Sugar 5.3, Protein 18.6
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