Spicy Sweetcorn Soup

I've had a long day today as I was in Berwick Upon Tweed for the early hours of the morning, and then the drive back to the West coast was miserable as there was rain, sleet and snow (sometimes all together). Hey I thought it was Spring. So I was glad when I finally got home to this flavourful golden soup flecked with green, red and brown. With the warm soup bowl cupped in my hands, I slowly slurped away savouring each mouthful - until of course I needed a spoon for the sweetcorn and beans.

I made this spicy sweetcorn soup on Sunday along with the Shepherdess pie knowing I was going to have a busy week ahead of me. This soup is actually quite spicy, something that D commented on. I personally appreciated this as my throat is still scratchy from all the coughing, so the additional red chilli hit was soothing somewhat, but feel free to omit this if you want it a touch mild.
I haven't been able to grow my own sweetcorn here. I know it can be done, as last year some fellow plotholders were harvesting their own (though not exceptional ones as they weren't exactly boasting about it). However, I haven't had any luck at all. The closest I've come to growing sweetcorn here is with a variety called strawberry sweetcorn which I grew for popping. Although the little seeds imitated tiny red rubies, I have to tell you I was disappointed with the final result. Oh they grew well, they just didn't store well. When I actually went to make some strawberry popcorn, each kernel had gone mouldy. Anyway, I digress, for this spicy sweetcorn soup like many home cooks I am reliant on frozen sweetcorn and there is nothing wrong with it at all. Its a very good substitute for fresh, just like peas.

Spicy Sweetcorn Soup
Serves 4 - 6

Ingredients
400g frozen sweetcorn
2 tablespoons of sunflower oil
1 medium onion, finely minced
2 carrots, grated
4 sticks of celery, including leaves, chopped
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 - 1 teaspoon chilli powder
Optional: 1 red chilli, finely chopped
Salt and pepper to taste
2 pints of water
1 x 400g tin of kidney or black beans, drained and rinsed
Salt and pepper to taste
Handful of fresh coriander, minced

Method
In a large pan, gently heat the oil, then stir in all of the vegetables. Cover with a lid, turn down the heat and sweat for 15 minutes, or until the vegetables are tender. Next add all the spices including the garlic and the red chilli if using. Cook for a few minutes, then add 200g of the sweetcorn and all of the water to the pan and bring to a boil. Then turn it down to a simmer and cook for 20 minutes. Remove the pan from the heat. When cool enough blend until smooth and season with salt and pepper. Now return to the heat and add in the remaining sweetcorn and kidney beans. Heat thoroughly, before stirring in the chopped coriander. Adapted from Cornucopia at Home: The Cookbook.