Thai Sweetcorn Soup

Creamy and satisfying, this soup makes a speedy wintery lunch. You can heat up leftovers on the hob or in the microwave the next day or try taking it to work in a flask. Using curry paste really cuts down on chopping and preparation time for those cooking with arthritis. But I suggest adding 1/2 teaspoon of spice paste first and then tasting - they differ hugely in how hot they are! Sweetcorn can remain a little 'bitty' even after blending. I don't mind it like that and it makes it easy to make but if you prefer a very smooth soup, pass it through a sieve before serving.

Ingredients:
360g tin of no added salt or sugar sweetcorn
500ml hot chicken stock (from a cube is fine)
1 teaspoon thai green curry paste
1 inch piece of fresh ginger
4 spring onions
100ml low fat plain yoghurt
1 tsp sesame oil

To serve:
Handful of fresh mint or coriander
Toasted cashew nuts

Makes enough for 2 generous portions

Roughly chop your spring onions and ginger. Put in a large saucepan with the sweetcorn and hot chicken stock. Bring to the boil and then simmer for 30 minutes.

Add the curry paste, yoghurt and sesame oil and then blend until smooth.

Serve topped with the herbs and nuts.


Arthritis diet notes:
Soup makes a filling lunch. It takes longer for your body to digest food blended into a soup than it would the raw ingredients, so it really can help keep you going on cold winter days. Making them from canned or frozen vegetables is easy if arthritis means you are not able to do lots or preparation and the soup will still be bursting with vitamins. Canned sweetcorn is high in insoluble fibre to help keep your digestive system ticking over (although if you suffer from Crohn's or IBS related to your arthritis, you may want to give it a miss as insoluble fibre can aggravate digestive symptoms in some people).

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