Sunday, October 21, 2007

Corn Chowder with Veggie Roll Ups

This slightly spicy soup is just the thing to take the edge off a chilly spring evening, with the corn being a welcome reminder of the balmy days to come.

Corn Chowder

1 onion, finely diced
2 tablespoons olive oil
1 tablespoon chilli flakes
800 gram tin corn kernals, drained and rinsed
3 potatoes, peeled and diced into 2 cm pieces
1 red capsicum, diced
1 litre vegetable stock
50 grams feta cheese, crumbled

1 - Heat the oil in a large saucepan. Add the onion, and cook until golden and tender. Add the chilli flakes, and cook a minute more.

2 - Add the corn, potato, capsicum and stock, and bring to the boil. Reduce to a simmer, and cook for 15 - 20 minutes, or until the potato is tender. Set aside to cool.

3 - Remove half the soup and puree it. Return to the pan, reheat, then serve. Garnish with feta, and coriander if you like. Serve with the veggie roll ups.

Veggie Roll Ups

3 pieces wholemeal Sorj bread
1 small tub hommus dip
2 carrots, peeled and grated
1/2 iceberg lettuce, washed well and sliced thinly
Juice of 1/2 lemon

1 - Place each piece of Sorj bread out onto a flat surface. Spread with the hommus dip.

2 - Layer the carrot and lettuce on top then sprinkly with some of the lemon juice. Roll up each piece of bread, then cut into threes. Repeat with remaining bread. Serve with chowder.

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