Instructions

1. Peel & dice the sweet potatoes and cut into cubes.
2. Put these into a saucepan, add the sundried tomatoes and garlic, then pour in the stock.
3. Bring to the boil, then gently simmer until the sweet potatoes are tender (approx. 15 minutes).
4. Drain the corn and add to the soup. Heat through then, using a hand-held blender, whizz until you get a smooth, creamy soup.
5. Season to taste with salt and pepper. Serve with a dollop of cream cheese or crème fraîche if you like.