Sweet potato and sweetcorn soup
I make a lot of soup at this time of year and this is one of my favourites. Great for cooking on a budget and it’s healthy, filling and freezes well. It really benefits from a good sprinkling of white pepper. The recipe makes enough for around 4 servings. #oxfordstudents
Sweet potato and sweetcorn soup
I make a lot of soup at this time of year and this is one of my favourites. Great for cooking on a budget and it’s healthy, filling and freezes well. It really benefits from a good sprinkling of white pepper. The recipe makes enough for around 4 servings. #oxfordstudents
Open in Cookpad AppSteps
- 1
Peel the potatoes and chop into chunks. Take the skin from the onion and chop into chunks of similar sizes. Wash the leek and chop.
- 2
Place all of the ingredients into a pan, cooking pot or soup maker. Drain the sweetcorn and add to the pot. Pour in cold water so that it covers the veg by around 2 inches.
- 3
Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for around 20 minutes or until the vegetables are soft. Blend using a stick blender or processor. Season with salt and white pepper. You can also add a few herbs on top, I used purple basil and a little cumin.
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