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Sweet potato and corn soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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)

Method
 

  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.