Creamy Sweetcorn Soup

A comforting vegetarian soup made by sautéing aromatics and potatoes, simmering with sweetcorn and stock, then blending with cream.

Vegetarian Soup Quick Lunch Sweetcorn

Estimated Nutrition

Calories

567.3

kcal / serving

1134.5 kcal total

Carbs

35.6g

per serving

71.2 g total

Fat

44.7g

per serving

89.4 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Double Cream

Liquids

600

Vegetable Stock

hot

NutsSeeds

clove

Garlic

finely chopped

handful

Salt

to taste

handful

Black Pepper

freshly ground, to taste

tsp

Chive

fresh, finely chopped

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

finely sliced

150

Potato

cut into small cubes

200

Sweetcorn

Method

Heat the olive oil and butter in a frying pan over medium heat.

Add the garlic, onion, and potato then sauté for five minutes until softened.

Add 200g of sweetcorn and cook for two more minutes.

Add 600ml of hot vegetable stock and bring the liquid to a boil.

Reduce heat and simmer for five minutes until the potato cubes are cooked through.

Stir in the double cream and season with salt and pepper.

Pour the mixture into a food processor and blend until the texture is smooth.

Serve in warm bowls and garnish with a sprinkle of chopped chives.