Popped round to my 92 year old mum's who told me she'd just made Curried Tuna & Sweetcorn Soup. This was one of the first recipes she taught/asked me to make as a young teenager. So I just had to go home and make some.
Serves 2
1 can of tuna
125g can of sweet corn kernels (or mug of frozen sweetcorn)
1 tsp curry powder or powdered cumin
1 tbsp flour (gluten free or gram flour works well)
1 tbsp olive oil (or tuna oil)
600ml cold water
1 chicken or vegetable stock cube
In a cold saucepan, gently whisk water, flour, milk, oil, crumbled stock cube, and curry powder until the lumps have gone. Place of a medium heat stirring constantly until it starts to thicken, then turn down to the lowest heat.
Flake the tuna with a fork and add to the soup, together with the sweetcorn. Cover and bring to a simmer. Simmer for 5 minutes.
Serve with sprinkling of chopped parsley you have any,
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