A recipe for ‘souper’ yummy soup for cold winter nights. Its easy and good for you. ENJOY!
Sweet corn and sweet potato soup
1 large onion, peeled, chopped
1 medium sweet potato, peeled, cubed
10ml vegetable stock powder, dissolved in 500ml boiling water
1 bay leaf
Pinch of nutmeg
1ml dried garlic
½ tin creamed sweet corn
½ tin low fat evaporated milk
15ml fresh coriander leaves, chopped
15ml fresh parsley, chopped
Black pepper to taste
Heat oil in large saucepan.
Add onion and cook over medium heat until transparent .
Add the sweet potato, stock, bay leaf, nutmeg and garlic.
Bring to the boil, reduce heat and simmer for 8 minute.
Once sweet potatoes are soft, remove bay leaf and puree soup.
Pour back into sauce pan and add sweet corn and evaporated milk.
Season with salt and pepper, heat through.
Sprinkle chopped herbs on top just before serving.