Ingredients
To make Sweetcorn Soup, you'll need:
- 30g butter
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 180g celeriac, diced
- 800ml vegetable stock, made from 2 vegetable stock cubes
- Salt and freshly ground black pepper
- 220g tinned sweetcorn
- Coriander to garnish
Method
- In a medium-sized saucepan, heat the butter and olive oil over a medium heat until the butter’s melted and the pan is hot.
- Put in the onion, garlic and celeriac and sauté for 3 minutes, ensuring that they’re soft.
- Pour in the vegetable stock and bring the mixture to the boil.
- Lower the heat and simmer the stock for 6 minutes, making sure that the celeriac is cooked through (celeriac darkens when cooked).
- Season with salt and pepper and blend in a food processor until smooth.
- Place back in the saucepan, add the sweetcorn and cook for a further two minutes.
- Divide the soup across 4 bowls and garnish with coriander.
Nutritional Facts (Per Serving)
Calories 214 | Total Fat 15.4g | Saturated Fat 6.6g | Carbohydrates 19.9g | Fibre 1.9g | Protein 2.4g
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