Sweet Potato and Corn Soup

Sauté sweet potato, corn, garlic, and thyme, simmer in stock and wine, then blend with cream for a smooth soup.

Easy Vegetarian Soup Quick Sweet Potato

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

38.2g

per serving

38.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Liquids

200

200

NutsSeeds

clove

Garlic

crushed

sprigs

Thyme

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for sautéing

Vegetables

0.5

piece

Sweet Potato

diced

Sweetcorn

Method

Serve the soup hot.

Heat olive oil in a pan and gently sauté sweet potato, sweetcorn, garlic, and thyme for 5 to 8 minutes.

Add 50ml of white wine and 200ml of stock then cook for 10 minutes.

Transfer the mixture to a blender and blend until smooth.

Incorporate 50ml of double cream and season with salt and pepper.