Radish, chargrilled corn and bacon soup

November 10, 2013 (Last Updated: January 11, 2019)

Radish, chargrilled corn and bacon soup

Serves: 4 – 6
Cooking Time: 30 mins


  • 15ml (1 tbsp) olive oil
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed + extra, to brush on toasted baguette
  • 5ml (1 tsp) smoked paprika
  • 200g bacon, cubed
  • 500g radish, cubed + extra, sliced, to garnish
  • 2 x 410g tins corn kernels, drained
  • 1L vegetable stock
  • 2 corn on the cobs, blanched and chargrilled
  • Small handful fresh coriander,chopped + extra, to garnish
  • Crispy bacon strips, to serve
  • Baguette, sliced diagonally and toasted, to serve



Heat the oil in a large pot over medium-high heat, add the onion and fry, 3 minutes. Add the garlic, paprika and bacon and continue frying, 5 minutes. Add the radish, corn kernels and vegetable stock. Reduce the heat, cover with lid and simmer until the veggies are cooked through, 15 – 20 minutes.


Remove from heat, add the coriander and blend until almost smooth. Garnish with chargrilled corn kernels, coriander, sliced radish, crispy bacon and toasted baguette.

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