Sweetcorn and potato soup recipe

This is the first of many dishes made for me by a good friend. When you taste a soup as good as this, you know the friendship is bound to last…it has to!

This soup is incredibly nutritious, filling and comforting – absolutely perfect for chilly Winter nights. The soup can be liquidised and it presents a great opportunity to sneak in vegetables and legumes for little picky eaters.

Liquid for this soup comes from stock, milk and the can juices from the sweetcorn and butter beans, so don’t be tempted to add additional stock – it will dilute the flavours – rather double-up the recipe to serve more.

Serves 4

Ingredients

• 1 onion, diced
• 1 potato, diced
• 1 green pepper, seeded and diced
• 3 tall sticks of celery, sliced (keep leaves for garnish)
• 1 clove of garlic, crushed
• 2 teaspoons Sunflower oil
• 2 teaspoons margarine or butter
  (note: too much butter and oil will make the top of your soup oily – use sparingly)
• 600ml vegetable stock
• 300ml milk
• 1 can of butter beans (keep can liquid)
• 1 can of sweetcorn kernels (keep can liquid)
• Salt and Pepper to taste

Method

1. In a pot, saute the onion, potatom green pepper, celery and garlic in margarine and sun flower oil for about 10 minutes.
2. Add stock and bring to the boil. Then cover and simmer for 15 –20minutes.
3. Add milk, butter beans (with liquid) and sweetcorn, (with liquid). Simmer for 5 or so minutes.
4. Remove half the soup from pot and liquidise till smooth. Alter this amount depending on how thick and chunky you like your soup.
5 Return liquidised soup the pot and re-heat.
6. Serve soup with chopped celery leaves on top

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