Kitchen – Hob
- 1 tin baby potatoes
- 1 tin creamed sweetcorn
- 1 tin coconut cream
- Peanut butter
- Peanut oil
- Wooden spoon
Pour around a tablespoon of peanut oil into the bottom of the saucepan.
Peel and chop, grate or press the garlic and add to the cold oil.
Turn on the heat on the hob.
Open the tin of potatoes, and drain. If required halve or quarter the potatoes.
Once the garlic is starting to brown add in the chilli to taste. You can use any type of chillies depending on your preference – flakes, hot sauce, powder, fresh or preserved.
Add in the potatoes and stir so that all potatoes have a coating of oil.
Add in the creamed sweetcorn – using the sweetcorn can add in one can of cold water.
Cover and cook for 10 minutes.
Add in one tablespoon of peanut butter and one half of a small can of coconut cream.
If you don’t have coconut cream you can use a flat tablespoon of desiccated coconut and two tablespoons of water.
Reduce to simmer and cook for another 10 minutes.
Taste – add chilli to taste if required.
Serve in large mugs or small bowls. This soup is a good supper to end a bit of a drinking session .
Serve with crusty bread or flat bread at lunch.
To add a bit of interest you can slice corn on the cob into small chunks – around 1cm wide – and add into the soup to cook about 5 mins before serving.