Potato and fresh corn soup

  • Skill Easy
  • Prep time 30 mins
  • Cook time 30 mins
  • Servings 6

This creamy soup with a burst of corn flavour is filling and the whole family will enjoy it! Create a Mexican meal by topping with salsa, sour cream and coriander and serving with corn chips.

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

Method

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

Tips

  • Create a Mexican meal by  topping with salsa, sour cream and coriander and serving with corn chips
  • Per Serve
  • Energy (kJ)
    1125
  • (Cal)
    270
  • Protein (g)
    6
  • Fat (g)
    11
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    30
  • Sugars (g)
    6
  • Dietary Fibre (g)
    9
  • Sodium (mg)
    601
  • Potassium (mg)
    854
  • Calcium (mg)
    91
  • Iron (mg)
    2