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

The whole family will enjoy this filling creamy soup with a burst of corn flavour. Create a Mexican meal by topping it 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

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