Mealie Soup South African Corn Soup
Warm and comforting, Mealie Soup is a traditional South African corn soup that highlights the natural sweetness of fresh corn paired with hearty potatoes and aromatic garlic. This creamy, soul-soothing dish is an ideal blend of rustic and refined, made extra special with the option to simmer the soup with corn cobs for added depth of flavor. Pureed to your desired consistency, it is enriched with milk and a touch of heavy cream for a velvety finish. Garnished with fresh parsley and a dash of paprika, this vibrant soup is perfect for chilly evenings or as a unique starter for guests. Serve it with crusty bread to complete this irresistible, savory treat that's sure to impress.
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Recipe Information
Ingredients
- 4 ears fresh corn (on or off the cob)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups vegetable stock
- 1 cup milk
- 0.5 cup heavy cream (optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh parsley, for garnish
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
If using fresh corn on the cob, carefully cut the kernels off the cob using a sharp knife. Set aside the kernels and keep the cobs for added flavor (optional).
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to ensure the garlic does not burn.
Add the diced potatoes, fresh corn kernels, and any reserved corn cobs to the pot, stirring to combine.
Pour in the vegetable stock and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 20-25 minutes or until the potatoes are tender and the corn is fully cooked.
Remove the corn cobs (if used), and use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some of the soup unblended.
Stir in the milk and heavy cream (if using), and season with salt and ground black pepper. Allow the soup to simmer for an additional 5-10 minutes to thicken and develop flavor.
Taste and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with a sprinkle of paprika, fresh parsley, or a drizzle of cream as desired. Serve warm with crusty bread or rolls.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 59.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 631 mg | 49% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5074 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
