Hi, I want to make this Sunshine Soup, but I wondered - could I use tinned sweetcorn instead of frozen? Would it make much difference to the soup at all please?
Also, if you don’t eat peppers what can you substitute them with?
Nigella's Sunshine Soup (from KITCHEN) is quick and can usually be made with ingredients from the fridge and freezer. Frozen corn kernels are easy to find in the UK, though we appreciate they are not commonplace in all countries. It is possible to use drained, canned/tinned corn instead. A 200g tin of sweetcorn usually yields around 160g of kernels, so you would need just over 3 tins of this size for the soup (though you could probably just use 3 tins, drained, if you don't want the leftover corn sitting in your fridge). For the US a 15-ounce can yields approximately 1¾ cups of drained kernels, so you would need 2 cans for the soup. As canned corn is already soft and ready to eat, you should reduce the cooking time from 20 minutes to 10 minutes once the corn has been added to the soup.
The roasted peppers used for the soup are soft and add some extra sweetness and colour. They are blended into the soup, so you are unlikely to notice them. However if it is a problem then we suggest omitting the peppers and adding an extra 100g/⅔ cup of sweetcorn to the soup. The soup may be slightly thicker with the extra corn, so if necessary thin the soup with a little extra stock after it has been blended.