publication date: Oct 21, 2013

Corn and Potato Soup

Warming and easy to make.  Works for me!

We're big fans of soup. It's easy to make and home made means we don't have to worry about flour being put into the soup as a thickener (Sainsbury's I'm talking to you..flour to thicken lentil soup? Does it need thickening? Really?) many store bought soups have wheat or cream we make our own.  This is a lovely fresh soup and using fresh coriander leaves at the end really gives it zing. I have no idea where I got this recipe was a handwritten note in my recipe book. It's great advantage is that, apart from the fresh coriander, you're likely to have everything in your cupboard.



2 tbsp olive oil

1 onion, chopped

2 tsp ground cumin

600 g potatoes, peeled and diced or rice if you can't do potato

1 litre Chicken Stock

300 g sweetcorn kernel (from a tin)

150 g frozen peas

Juice of 1 lime

2 tbsp chopped coriander

Fry the onion in the olive oil for about 5 minutes until soft

Add the cumin, and some salt and fry for another 2 minutes

Add the potato and the stock and simmer until the potatoes are tender (about 10 minutes depending on the size of the dice)

Blend about half of the soup

Put it back in the pan and add the corn and peas and simmer for 4 minutes

Season with salt, pepper and the lime juice.

Serve topped with chopped coriander



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