Corn and sweet potato soup

This delicious soup is hearty as well as healthy so make up a big pot this weekend and have it with some warm home-made herb rolls.


250g sweet potato
250g sweet corn kernels
500ml chicken or vegetable stock
100ml skim milk
2 onions, chopped
2 sticks celery, chopped
2 garlic cloves, sliced
1 bay leaf
½ tsp cumin


1. Heat oven to 200ºC.
2. Place the sweet corn and sweet potato chunks onto a roasting tray and cook for about 20 minutes until golden brown.
3. Simmer the stock, milk, onions, celery, garlic, bay leaf, and ground cumin for 20 minutes until the vegetables are tender.
4. Remove the bay leaf and add the sweet corn and sweet potato to the stock and blend until smooth.
5. Season to taste and serve hot.

Have a great weekend!


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