Recipe: Radish, chargrilled corn and bacon soup

THE FLAVOUR COMBINATIONS

15ml (1 tbsp) olive oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and crushed + extra to brush on toasted baguette

5ml (1 tsp) smoked paprika

200g bacon, cubed

500g radish, cubed + extra, sliced, to garnish

2 x 410g tins corn kernels, drained

1L vegetable stock

2 corn on the cobs, blanched and chargrilled

small handful fresh coriander, chopped + extra, to garnish

crispy bacon strips, to serve

baguette, sliced diagonally and toasted, to serve

HOW TO DO IT

1 Heat the oil in a large pot over medium-high heat, add the onion and fry, 3 minutes. Add the garlic, paprika and bacon and continue frying, 5 minutes. Add the radish, corn kernels and vegetable stock. Reduce the heat, cover with lid and simmer until the veggies are cooked through, 15 – 20 minutes.

2 Remove from heat, add the coriander and blend until almost smooth. Garnish with chargrilled corn kernels, coriander, sliced radish, crispy bacon and toasted baguette.

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