Sweet Potato and sweetcorn soup 🍠

Name: Sweet Potato and sweetcorn soup 🍠
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 3 medium sweet potatoes (chopped) 🍠; 1 large tin sweetcorn; 1 medium leek (sliced); 1 medium onion (finely chopped); 1 stick celery (finely chopped); 1 carrot (finely chopped); 3 cloves garlic; 1 sprig fresh Thyme

Rachel @rachel

Oxford, England

This is one of my favourite autumnal soups 🥣

Rachel @rachel

Oxford, England

This is one of my favourite autumnal soups 🥣

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Ingredients

30 minutes

2 people

3medium sweet potatoes (chopped) 🍠
1large tin sweetcorn
1medium leek (sliced)
1medium onion (finely chopped)
1 stickcelery (finely chopped)
1carrot (finely chopped)
3 clovesgarlic
4 cups vegetable umami stock
1 tablespoon oil
Salt and pepper
1 sprigfresh Thyme

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Steps

30 minutes

1

Wash and chop the veg. I do not peel the sweet potatoes unless the skins are particularly tough. Heat the oil. Add the onion and cook on low heat for 5 minutes. Just before it starts to brown, add the leeks, carrots and celery and garlic. Add the sweetcorn. Cook gently for a further 8 minutes until it just starts to brown. Add the chopped potatoes and stir through.
2

Add the umami veg stock and a pinch of salt and pepper and either transfer to a soup kettle or simmer in a pan until the potatoes are soft.
3

Blend the soup until smooth. Season with plenty of pepper. I usually serve with brown bread and vegan butter.

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Cooksnaps

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Rachel @rachel

on September 28, 2022 19:30

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱