Spicy Corn Soup with Homemade Bread

by Fattig.student
100 min
Spicy Corn Soup with Homemade Bread


  • 7 dl whole wheat flour
  • 3 dl lukewarm water
  • 1/2 pack dry yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 clove garlic
  • 1/2 x yellow onion
  • 1 x green chili
  • 200 g chickpeas
  • 2 pack corn
  • 1 x vegetable bouillon
  • 4 dl water
  • 1 dl cream
  • 1/4 pack fresh coriander
  • 1/2 x lime
  • 1/4 pack feta cheese


  1. Start by making the bread: add the flour, dry yeast, salt, olive oil and lukewarm water to a bowl, and knead the dough for about 10-15 minutes.
  2. Shape the dough into either one or two loaves. Transfer to a baking tray lined with parchment paper and proof for 45 minutes.
  3. Preheat the oven to 250 degrees celsius. Turn down to 200 degrees celsius right before inserting the bread. Bake for 30-45 minutes. The bread is ready when it has a golden color and a crispy exterior.
  4. Now make the corn soup. Mince the garlic, onion and green chili. Fry them in a saucepan with a bit of butter until the onion is soft.
  5. Add chickpeas and corn and cook for another minute before adding vegetable bouillon and water. Let the soup simmer for about 15 minutes.
  6. Add cream, finely chopped coriander and lime juice, and mash the soup with an immersion blender. Season with salt and pepper.
  7. Top the corn soup with feta cheese, minced coriander, a slice of lime and freshly baked bread.