Sweetcorn Soup
Sweetcorn Soup Recipe

Sweet corn soup is a great recipe to try if you can get hold of fresh seasonal cobs. Our food Information Executive Laurence Beeken give you the ingredients you need for this great low fat soup.

Sweetcorn Soup

By the wlr team

Sweetcorn soup is a great recipe to try if you can get hold of fresh seasonal cobs. A lovely soup to batch cook for piping hot lunches all week!

  • Recipe makes: 6 servings
  • Prep time:
    20 mins
  • Cook time: 15 mins
  • Calories: 213
    per serving


  • 10 whole corn on the cob
  • 1 tbsp extra virgin olive oil
  • 2 med onion
  • ¼ tsp salt
  • 1 med potato
  • 950ml chicken stock


  1. Using a large hole grater over a bowl, grate off the corn kernels. Scrape off any bits from the grater into the bowl.
  2. Peel and chop onions and the potato
  3. In a large pot heat oil over a medium heat. Add onions and 1/2 tsp salt. Cook, stirring occasionally, until onion softens.
  4. Add potato and stock to pot. Bring to a boil. Cook until onions and potatoes are very soft then add the grated corn. Cook until heated through.
  5. Reserve a couple of ladels of the mixture (to give the finished soup some body) and puree the remaining soup with a blender. Return to the pan with the reserved soup then reheat and serve. If you prefer a smooth soup then liquidise it all.
Nutrition information per serving
Calories (kcal)213
Carbohydrate (g)30.8
Fat (g)5.9
Protein (g)11.2
Fibre (g)4.5
Alcohol (g)0.0
Fruit & Veg3.4

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