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
Ingredients
- 10 whole corn on the cob
- 1 tbsp extra virgin olive oil
- 2 med onion
- ¼ tsp salt
- 1 med potato
- 950ml chicken stock
Method
- Using a large hole grater over a bowl, grate off the corn kernels. Scrape off any bits from the grater into the bowl.
- Peel and chop onions and the potato
- In a large pot heat oil over a medium heat. Add onions and 1/2 tsp salt. Cook, stirring occasionally, until onion softens.
- 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.
- 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.
Calories (kcal) | 213 |
Carbohydrate (g) | 30.8 |
Fat (g) | 5.9 |
Protein (g) | 11.2 |
Fibre (g) | 4.5 |
Alcohol (g) | 0.0 |
Fruit & Veg | 3.4 |
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