Sweet potato and corn soup
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Egg-freeNut-freeVegetarian
Ingredients
- 1 tbsp olive oil
- ½ sweet potato, diced
- 50g/1¾oz sweetcorn
- 1 clove garlic, crushed
- 2 sprigs fresh thyme
- 50ml/1¾fl oz white wine
- 200ml/7fl oz chicken stock or vegetable stock
- 50ml/1¾fl oz double cream
- salt and freshly ground black pepper
Method
Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes.
Add the wine and stock and cook for ten minutes.
Place in a blender and blend until smooth.
Add the cream and season with salt and freshly ground black pepper.
Serve.
