Roasted Sweetcorn & Chilli Soup with Gruyere & Sage Toasties
Preheat oven to 200°C/180°fan/Gas 6. Put corn in a roasting tin and drizzle with 1 tbsp oil. Sprinkle over paprika and seasoning. Roast for 25-30 minutes, turning halfway through.
Heat remaining oil in a pan and fry leek, garlic and chilli, reserving 1 tsp chilli, for 4-5 minutes until softened. Slice off roasted corn kernels, reserving 2 tbsp, and add to the pan with the stock. Bring to a simmer and cook for 3-4 minutes. Using a hand blender, whizz mixture to a smooth soup; season.
Prepare cheese and sage sandwiches, buttering the outside of each slice. Place in a heated frying pan for 2-3 minutes on each side or until golden.
To serve, ladle into bowls and sprinkle with reserved corn kernels and chilli. Serve toasties alongside.
Nutrition Per Serving