Ingredients
- 1 can sweetcorn, drained
- 1 sweet potato, 1cm cubes
- 3½ pints water
- 2 onions, finely chopped
- 4 tbsp olive oil
- 4 garlic cloves, crushed
- 2 sticks of celery, finely chopped
- 2 tbsp ground cumin
- 3 chicken stock cubes
- 1 tbsp ground paprika
- fresh coriander, chopped, to taste
Garnish
- 300 g crème fraîche
- 300 g canned sweetcorn, drained
Instructions
- Place the onions, sweetcorn, garlic, water, stock cubes, oil, spices, celery and sweet potatoes in a pan and cook for 20-30 minutes or until very soft and pulpy, nice and slow. Season well with salt and pepper.
- Liquidise, add the coriander, and then cool.
- To serve warm 250g of soup, with 25g canned sweetcorn, then top with 25g blob creme fraiche.
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Nutrition Facts
Sweetcorn & Sweet Potato Soup
Amount per Serving
Calories
122
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
75
mg
3
%
Potassium
234
mg
7
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
