Potato and fresh corn soup

Name: Potato and fresh corn soup
Prep time: 30 min
Cook time: 30 min
Total time: 5 min
Yield: Serves 6

Prep

30 min

Cook

30 min

Serves

Skill

Vegetarian

Prep

30 min

Cook

30 min

Serves

Skill

So Good Almond and Coconut Milks Winter Warmers Soups Low in Fat Low in Sugar

Potato and fresh corn soup is a great hearty and warming soup perfect for cold winter nights. This creamy vegan soup offers a burst of corn flavour and is something the whole family will love. Better yet, you could create a mexican meal by topping it with salsa, sourcream and corriander and serving with corn chips. Made using So Good Almond Milk Unsweetned, this soup is gluten and dairy free and is so delicious the kids will be asking for it every night.

Ingredients

1 tbs oil
1 leek, sliced
2 celery stick, sliced
3 potatoes, peeled and chopped
4 cobs corn, kernels removed
5 cups vegetable stock
1 cup So Good™ Almond Milk Unsweetened

Nutrition per serving

Weight, measurement and temperature conversions

1125 kJ

energy kj

6 g

protein

2 g

saturated fat

9 g

dietary fibre

30 g

carbohydrate

6 g

sugars

601 mg

sodium

Method

Heat oil in a heavy based saucepan. Saute leek and celery for 5 minutes.
Add potato, corn, stock. Bring to boil and the reduce heat and simmer for 15 minutes or until potato is cooked.
Add So Good™ Almond Milk Unsweetened. Cool slightly.
Use a stick blender to blend mixture until potato is smooth.

1 tbs oil
1 leek, sliced
2 celery stick, sliced
3 potatoes, peeled and chopped
4 cobs corn, kernels removed
5 cups vegetable stock
1 cup So Good™ Almond Milk Unsweetened

Nutrition per serving

Weight, measurement and temperature conversions

1125 kJ

energy kj

6 g

protein

2 g

saturated fat

9 g

dietary fibre

30 g

carbohydrate

6 g

sugars

601 mg

sodium