A lovely satisfying bowl of creamy comfort soup that can be whizzed up in around half an hour.
Super simple to make in a tiny space and uses just a few store cupboard and everyday ingredients.
My version is vegan as once blended, I add a splash of oat milk. You can use any milk or even a splash of single cream or coconut cream.
I remove a tbsp of sweetcorn, which I sauté with smoked paprika to sprinkle over finished soup. This is optional but looks and tastes good.
Portions: 2 generous bowls
Prep and Cook Time: Just over 30 minutes
Cookware: A medium saucepan and hand blender / blender
- 1 red onion – finely chopped
- 200g white potatoes – peeled and cubed
- 1 garlic cloves – chopped
- 200g sweetcorn – tinned or frozen (reserve a tbsp of corn for topping)
- 300ml veggie stock
- chilli flakes – to taste
- splash of any milk or single cream
- 1 tbsp sweetcorn
- pinch of smoked paprika
Heat a tbsp oil in your saucepan then, on a low heat, gently sauté the onion until softened.
After 5 -7 minutes, add the potato cubes. Combine with the oily onions, and add the garlic.
Cook for a minute to release flavour then add the sweetcorn, stock and a pinch of chilli flakes.
Stir well, bring to a slow boil, turn down heat and simmer for 20 minutes.
After 20 minutes, the potatoes will be soft, so remove from the heat, leave to cool for a few minutes then blend until smooth and creamy. At this point, I add a splash of oat milk to achieve a smooth, creamy consistency.
Season to taste with salt and chilli flakes, if needed, and you are almost done.
If you are using the topping, pop the reserved sweetcorn into a small pan and sauté with a splash of oil and a pinch of paprika.
Ladle into bowls, sprinkle with spiced sweetcorn and serve with a chunk of buttered bread.
I hope you enjoy!