Spicy Roasted Corn Soup

INGREDIENTS (for 4 people)

  • 1 large yellow onion (chopped)
  • 1 clove of garlic (minced)
  • 2 Tbsp oil
  • 600g corn (either on the cob or from a can, drained)
  • 40g pickled jalapeños
  • 1l vegetable stock
  • 150g crème fraîche
  • 150g grilled artichokes (drained)
  • 1 Tbsp cayenne
  • 1 Tbsp paprika
  • 1 bag of tortilla chips
  • salt and pepper


  1. Preheat oven to 200°. Roughly chop onion. Add to a baking dish with the corn and artichokes. Drizzle over oil. Roast in the oven for approximately 45 minutes, flipping halfway through.
  2. To a pot add the roasted vegetables, minced garlic, half of the jalapeños and the stock. Season with paprika and cayenne, salt and pepper. Simmer for 15 minutes.
  3. Purée the soup with an emergent blender or in a food processor. Stir in the crème fraîche.
  4.  Serve soup with tortilla chips. Garnish with jalapeños and more crème fraîche.