Corn soup with Ethiopian berbere

Print Friendly

Corn soup with Ethiopian berbere

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

Continuing our experimentations with fine spice blends, we present this delicious corn soup flavored by the addition of Ethiopian berbere.

Berbere is a mixture of chilli plus ginger, cardamom and a bouquet of spices. Very popular in Ethiopia, Berbere can be considered a flavored paprika. It can be used on grilled meats or to add a little touch of fire to the majority of the sauces.

The corn soup is a perfect dish on cold autumn days when we are looking for consistent and nourishing food. Our soup was prepared with beef broth, but it would be equally good with chicken or vegetables stocks. Feel free to experiment to find your own perfect combination!

Note: If you do not have Ethiopian berbere on hand, you can use a good paprika but you will not have all the subtle touches of flavor added by the other spice components.

Corn soup with Ethiopian berbere

Corn kernels – [2 cups]  (500 ml.)
Olive oil – [1/4 cup]  (65 ml.)
Minced Onions – [1/2 cup]  (125 ml.)
Diced sweet Red peppers – [1/4 cup]  (65 ml.)
Minced Celery – [1/4 cup]  (65 ml.)
Potato (Large) – [1]
Beef consommé (10 oz can, 284ml) – [1]
Water – [1 cup]  (250 ml.)
Ethiopian Berbere (aromatic paprika) – [2 teaspoons]  (10 ml.)

1- Measure 2 cups (500ml) of corn kernels.
2- Slice the onion, cut the pepper, potatoes and celery into small cubes (about the size of a grain of corn).
3- In a large pot, heat oil and cook the corn, onion, pepper and potatoes.
4- Add the grounded berbere and mix well.
5- Cook, covered over low heat for 10 minutes, stirring regularly.
6- Add the broth and water and bring to a boil.
7- Simmer for 10 minutes.
8- Remove about 1/3 of the vegetables and set aside.
9-  Reduce the soup to a puree in a food processor or blender.
10- Return the reserved vegetables to the soup.
11- Adjust the seasoning by adding berbere, salt and pepper to taste.