Miso sweetcorn soup with harissa butter toast

1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 1 rating(s)
Miso sweetcorn soup with harissa butter toast

This recipe is a good source of vitamin B1, which helps to break down food to turn it into energy

25 minutes

Serves 4

Ryan Riley

Recipe by: Ryan Riley | Chef

Miso is one of the Life Kitchen team’s favourite ingredients to boost umami while adding rich, bold flavours.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ryan Riley

Recipe by: Ryan Riley | Chef

Miso is one of the Life Kitchen team’s favourite ingredients to boost umami while adding rich, bold flavours.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ingredients

FOR THE SOUP:

  • 1 x 340g can sweetcorn, drained (or you can use frozen and defrosted sweetcorn)
  • 2 teaspoons white miso
  • 1 teaspoon butter or spread
  • 500ml boiling water
  • ½ teaspoon white pepper

FOR THE TOAST:

  • 4 slices wholegrain sourdough
  • 2 tablespoons rose harissa paste
  • 2 tablespoons butter or spread, softened

TO SERVE:

  • 2 tablespoons dukkha (optional)

CALORIES: 280

FAT: 10.1g

5 A DAY: 1

SALT: 1g

SUGAR: 7.5g

Method

  1. Preheat the oven to 200oC/Fan 180oC.
  2. Place all the ingredients for the soup into a large saucepan, bring to a boil, and then turn down to simmer for 5 minutes. Use a stick blender to blend the corn until smooth; be careful as it’s very hot and may spit. Or, carefully tip the soup into a food processor and blend until smooth.
  3. If you like, you can pour the soup through a sieve for a smoother consistency; however, we like it as it is.
  4. To make the harissa butter, add the harissa and butter (or spread) into a small bowl and mix together until smooth and fully combined. Spread onto freshly toasted bread.
  5. To serve, spoon the soup into bowls and sprinkle over the dukkha (a traditional Egyptian spice blend of roasted nuts and mixed spices) if you’re using it, and serve with the harissa toast.

You can also use wholemeal bread instead of sourdough bread.

For an added nutrient boost you can also sprinkle seeds over such as chia – a great way to increase the fibre and protein content of the dish.

Ryan Riley recipes

You can download this free recipe booklet packed with more dishes created specially for people living with cancer

Get the booklet

Enjoy food again

FOR PEOPLE LIVING WITH CANCER

Get the recipes
Ryan Riley's recipe booklet available now online
Share your stories
Join the conversation tagging @wcrfuk
Living with cancer
Advice and tips on eating well, keeping active and more
We need you
Help us continue to fund groundbreaking research