Sweet Potato and Corn Soup

Serves 2

sweet potato corn soup


1 tsp ground cumin

1 tsp ground ginger

700ml low-sodium vegetable stock

1 small onion / ½ large onion, chopped

1 clove garlic, peeled and chopped

½ red chilli (optional)

1 sweet potato, peeled and diced (peeled weight 200g)

½ red pepper

225g sweetcorn kernels coriander, chopped to garnish lime wedges, to serve


To make

Combine the ground cumin and ground ginger in a small bowl and a dash of stock to form a paste. Set aside.

Place the onions in a pan and cook over medium heat, adding small amounts of stock at a time to cook until they soften a little. Add the garlic, chilli and spice paste to the onions and cook for a minute, before adding the sweet potato chunks, followed by the remaining stock.

Cover with a lid and simmer over medium heat for 15 minutes.

Add the red pepper and sweetcorn kernels (set 2 TB sweetcorn kernels aside to garnish) and simmer for an additional 10 minutes.

Remove the pan from the heat and very carefully blitz the mixture with a stick blender. Do not puree until smooth, do so only partially to retain some of the chunky goodness!

Divide between two bowls and garnish with chopped coriander and the sweetcorn kernels you set aside. Serve with lime wedges.