Potato and fresh corn soup

  • Skill Easy
  • Prep time 30 mins
  • Cook time 30 mins
  • Servings 4

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.
  • Per Serve
  • Energy (kJ)
    1630
  • (Cal)
    390
  • Protein (g)
    11
  • Fat (g)
    16
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    44
  • Sugars (g)
    8
  • Dietary Fibre (g)
    14
  • Sodium (mg)
    93
  • Potassium (mg)
    1265
  • Calcium (mg)
    125
  • Iron (mg)
    2.5