Fennel and Sweet Corn Soup
A super quick and easy soup that the family will love, with or without the bread to dip! Sort of Asian flavours, and plenty of protein with the egg!
We are happy to report that soup season in here. We have nearly 200 soup recipes and counting on this site so dive deep my lovelies. There is something for everyone! We promise.
This is one of Bree's family recipes and so we finally entered it for you all to enjoy. A classic egg drop soup probably doesn't include fennel but we love how this bulks it up a bit and makes it go further. You could also add chicken if you wish.
Fresh corn is probably one of my favourite veggies and although we also use tinned corn in this recipe, the fresh kernels do trick you into thinking the whole thing is made with fresh corn.
BENEFITS:
Corn is a versatile crop rich in fibre, aiding digestion and promoting gut health. It's packed with essential vitamins and antioxidants that boost the immune system and support eye health. Additionally, corn provides a good source of complex carbohydrates for sustained energy.
Try some of our other corny recipes, (we are nothing if not proper corny!)
Fiesta Corn Soup with Charred Corn Salsa
Mexican Charred Corn and Quinoa Salad
Four Bean Chili with Cornbread Dumplings
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Need
- 2 brown onion peeled and halved
- 20 Grams fresh ginger peeled and sliced
- 2 fresh fennel bulbs Peeled, cored and roughly chopped
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 carrot, diced
- 2 x 400g Tins creamed corn
- kernels from 1 large corn on the cob.
- 600 Grams liquid vegetable stock
- 2 generous Pinches pink salt flakes BUY
- 1 Tablespoon soy sauce
- 1 Tablespoon cornflour or cornstarch mixed with a little water
- 3 egg whites whisked with a fork
- 4 spring onions, sliced thinly
Do
- 1
Place onions, ginger, fennel and EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
- 2
Add carrot, creamed corn, fresh corn kernels, stock and salt and cook 15 min/100°C/Reverse/speed soft.
- 3
Set timer for 3 min/speed 1 and through the hole in the lid slowly add soy sauce, cornflour and water and the egg whites. The whites will cook in ribbons throughout the soup.
- 4
Serve in bowls, with a garnish of spring onions.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
