Sweet potato and corn soup
22 Mar 2016
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
Sweet potatoes are incredibly healthy and very versatile to use. This sweet potato and corn soup is ready in just 15 minutes. You can spice it up a bit by adding some chilli to it! Serve it with wholesome bread.
Ingredients
- 500g sweet potatoes
- 1 large clove garlic, peeled
- 5 sun-dried tomatoes (jarred in oil), drained
- 1.2 liters of vegetable stock
- 1 tin of sweetcorn (325g)
- Salt and pepper
- To serve: cream cheese, crème fraîche (optional)
Instructions
- Peel & dice the sweet potatoes and cut into cubes.
- Put these into a saucepan, add the sundried tomatoes and garlic, then pour in the stock.
- Bring to the boil, then gently simmer until the sweet potatoes are tender (approx. 15 minutes).
- Drain the corn and add to the soup. Heat through then, using a hand-held blender, whizz until you get a smooth, creamy soup.
- Season to taste with salt and pepper. Serve with a dollop of cream cheese or crème fraîche if you like.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Fusion - Tex-Mex
- Occasions: - Bonfire Night - Parties
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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