Potato and fresh corn soup

Serves: 6
Prep: 30
Cook: 30

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

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

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